Monday, January 25, 2010

Veal Francese

This is one of my family's favorite dishes.  The recipe comes from one of my favorite cookbooks, Sara Moulton Cooks at Home.  Moulton held the post of Executive Chef at Gourmet magazine a few years back (when I loved the magazine the most).  She also hosted a show on Food Network called Cooking Live --she really did cook in real time on that show.  You can now catch her on PBS channels here and there. 
 
Veal Francese
adapted from Sara Moulton Cooks at Home
 
3/4 to 1 pound veal scaloppine
6 large eggs, lightly beaten
3 Tablespoons freshly grated Parmigiano-Reggiano
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2-4 Tablespoons extra virgin olive oil
1-2 Tablespoons unsalted butter
1-2 Tablespoons fresh lemon juice (about 1/2 lemon)

Place a large sheet of plastic wrap on counter, place veal slices on top, cover with another sheet of plastic wrap.  With meat pounder pound until about 1/4 inch thick.  Beat eggs with cheese in large bowl to blend.  Mix flour with salt and pepper in shallow pie plate.  Place veal in the flour and turn to coat on all sides.  Dip into the egg mixture and lift to let the excess drip off.  Return to flour and turn again to coat on all sides.
Heat 2 tablespoons of olive oil in large skillet over medium heat.  Working in batches, dip veal one last time into the egg mixture and add to the hot skillet.  Cook until golden brown, 2 to 3 minutes per side.  Transfer to large platter, cover loosely with foil, and continue with the remaining scaloppine.  Add remaining tablespoons of oil as needed.  After all veal is cooked add 1-2 tablespoons butter and fresh lemon juice to pan and heat until bubbling.  Taste sauce and add salt and pepper if needed --pour over veal. (sauce is optional!)























2 comments:

  1. Hi Claire,

    Just made this with chicken and it was fantastic! It really helps when you have super fresh, just picked lemons!

    Thanks for your inspiration. I love your blog!
    Claudia

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    Replies
    1. Oh, how wonderful, fresh-picked lemons!
      Thanks for commenting, Claudia!
      xo

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