Veal Francese is a timeless Italian-American dish known for its delicate flavors and simplicity. Originating from legendary restaurants like Mamma Leone’s in New York, this dish pairs tender veal cutlets with a rich lemon-butter sauce, making it a favorite for home cooks and food enthusiasts. This article explores everything you need to know about veal Francese, from its history and preparation to tips for making it at home.

What is Veal Francese?

Veal Francese, also known as veal Française, is a dish featuring veal cutlets dipped in an egg batter, sautéed in butter, and served with a lemon and white wine sauce. This meal is often accompanied by garlic bread or pasta to soak up the flavorful sauce. While veal is traditional, you can substitute chicken or white fish for equally delicious results.

How to Make Veal Francese: Step-by-Step Recipe

Here’s a detailed guide to preparing veal Francese, inspired by Rachael Ray’s version from the legendary Mamma Leone’s restaurant:

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Ingredients

For the Veal:

4 veal cutlets thinly sliced, about 7-8 oz each
Fine sea salt and white pepper to taste
1 cup all-purpose flour
1 tsp dried sage
1 tsp granulated garlic
1 tsp onion powder
2 large eggs beaten
Olive oil for frying

For the Sauce:

2 tbsp butter
1 lemon thinly sliced
Juice of 1 lemon
½ cup bone broth or chicken stock
2 tbsp heavy cream
Fresh parsley chopped, for garnish

For Garlic Bread (Optional)

Ciabatta rolls or loaf
Garlic oil and butter mix
Grated Parmigiano cheese
Chopped parsley

Instructions

Season and Prepare the Veal:

Season veal cutlets with fine sea salt and white pepper on both sides.
In a bowl, mix flour with dried sage, granulated garlic, and onion powder.
Dredge veal cutlets in the seasoned flour, ensuring an even coating. Shake off any excess.
Dip each cutlet into beaten eggs, ensuring they are fully coated.

Cook the Veal:

Heat olive oil in a skillet over medium heat.
Place the veal in the skillet, cooking about 3 minutes on the first side and 2 minutes on the second, or until golden brown and cooked through.
Transfer the cooked veal to a warm plate and cover with foil to keep warm.

Make the Sauce:

In the same pan, add butter and thinly sliced lemon. Sauté until the lemons are lightly browned.
Deglaze the pan with white wine, letting it reduce slightly.
Add lemon juice, broth, and cream. Stir gently to combine and let the sauce simmer.

Serve:

Place veal cutlets on a serving plate.
Pour the lemon-butter sauce over the veal, ensuring each piece is well-coated.
Garnish with parsley and serve immediately with garlic bread or pasta.

Optional Garlic Bread:

Toast ciabatta rolls under a broiler until lightly browned.
Spread garlic oil and butter mix on the bread, sprinkle with Parmigiano cheese, and add chopped parsley.
Return to the broiler briefly to melt the cheese.

Tips for Perfect Veal Francese

Cutlet Thickness: Ensure the veal cutlets are very thin for even cooking. If using chicken, butterfly the breast.
Fresh Ingredients: Use fresh lemons and high-quality white wine for the best flavor.
Timing: Cook the veal just before serving to maintain its crispness.
Substitutions: Chicken or white fish (like cod or sole) are great alternatives to veal.

Where to Enjoy or Order Veal Francese

If you’re not cooking at home, many Italian-American restaurants offer veal Francese. Though the legendary Mamma Leone’s restaurant is closed, its influence lives on in recipes like this.

Conclusion

Veal Francese is a delightful dish that’s surprisingly simple to make. With its tender cutlets, rich sauce, and bright lemony flavor, it’s a meal that will impress any dinner guest. Whether you prepare it with veal, chicken, or fish, the result is a restaurant-quality dish you can enjoy at home.

Try this recipe today and bring a touch of old-school Italian-American cuisine to your table!