Go Back
veal francese

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:
Print Recipe Pin Recipe

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.