Veal Francese Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL FRANCESE (BEST RECIPE EVER)



Veal Francese (Best Recipe Ever) image

This recipe is originally from SABATINO'S RESTAURANT in Baltimore, Maryland, upon which I made a couple of minor changes, such as changing the use of half and half to heavy cream.

Provided by Alan Leonetti

Categories     Veal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 17

1 1/2 lbs veal scallopini (pounded thin)
3 eggs (lightly beaten)
1 cup heavy cream
salt and pepper
1/4 teaspoon oregano
1/4 cup flat leaf parsley (finely chopped)
1/2 cup grated parmesan cheese
dry breadcrumbs
1/2 cup extra virgin olive oil
3/4 cup unsalted butter
1/4-1/2 cup flour
1/2 cup cream sherry
1/4 cup sweet marsala wine
1/4 cup lemon juice
1 cup chicken broth
12 slices thin prosciutto ham (at room temperature)
12 slices thin lemons

Steps:

  • Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin.
  • Sprinkle veal with salt and pepper, and then dredge in flour.
  • Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
  • Saute veal in the 1/2 cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown.
  • Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
  • In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream.
  • Stir well.
  • Over medium heat, bring to just to a boil, stirring frequently.
  • Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes.
  • Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
  • Sprinkle with the parsley flakes and serve immediately.

Nutrition Facts : Calories 2320.5, Fat 193.1, SaturatedFat 89.5, Cholesterol 950.6, Sodium 1150.5, Carbohydrate 29.4, Fiber 0.8, Sugar 7, Protein 98.1

VEAL FRANCAISE



Veal Francaise image

Provided by G. Stephen Jones

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 lemon (juiced)
1 lemon (slice thin for garnish)
2 eggs (beaten)
1 pound veal cutlets (boneless - 8 cutlets)
salt and pepper (to taste)
flour (for dredging cutlets)
2 tablespoons olive oil
½ cup chicken stock
½ cup dry white wine
2 tablespoons butter
½ cup heavy cream (optional)
2 tablespoons fresh parsley (minced)

Steps:

  • Prep the ingredients including juicing the one lemon and slicing the other.
  • Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
  • Season the cutlets with salt and pepper.
  • If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
  • Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
  • Cook for 2 minutes on one side, flip and another 2 minutes on the other.
  • Transfer the 4 cutlets to a plate, cover with foil and keep warm.
  • Repeat the same process with the other 4 cutlets.
  • After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
  • After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
  • Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
  • Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
  • Serve.

VEAL FRANCESE



Veal Francese image

This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette.

Provided by nocdavis

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb veal, scaloppine (1/4 in thick)
1/2 cup flour
3 large eggs
6 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 large lemon

Steps:

  • Preheat oven to 180 degrees F.
  • Heat olive oil and butter in large skillet over medium high heat.
  • Dredge veal in flour.
  • Mix eggs, parmesan, salt, pepper.
  • dip floured scaloppine into egg batter and place in hot pan.
  • Cook scaloppine in batches being careful not to crowd the pan.
  • Cook until nicely browned (1 1/2-2 minutes per side).
  • Remove to a platter and keep warm in oven.
  • Repeat, adding more oil and butter to pan as needed until all are cooked.
  • When done return all to the pan and sprinkle with lemon juice.
  • Cook for 1 more minute.

Nutrition Facts : Calories 396.3, Fat 23.2, SaturatedFat 9.1, Cholesterol 269.7, Sodium 582.8, Carbohydrate 15.5, Fiber 1.7, Sugar 0.4, Protein 31.5

CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Steps:

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  • Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

VEAL FRANCAISE



Veal Francaise image

This is quick enough to make on a weeknight, but also nice enough to serve to company. I watch for veal to go on sale, and make this then!

Provided by breezermom

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1 -1 1/2 cup all-purpose flour
1 -2 large egg, beaten
1/2 cup butter, melted
1 cup whipping cream
1/2 cup chicken broth
1/4 cup chablis or 1/4 cup other dry white wine
1/4 cup butter, melted
2 tablespoons lemon juice
1 tablespoon parsley, chopped
lemon slice

Steps:

  • Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal cutlets are already thin enough). Sprinkle with salt and pepper, and dredge in flour.
  • Dip veal in the beaten egg (1 if large, 2 if small eggs). Dredge again in the flour.
  • Brown the veal in 1/2 cup butter in a large skillet over medium-high heat (medium for me since my stove cooks hot!), 2 to 3 minutes on each side. Remove veal, reserving the drippings in the skillet. Set aside and keep warm.
  • Add the whipping cream and the next 4 ingredients to the skillet. Stir well. Bring just to a boil over medium heat, stirring occasionally. Return the veal to the skillet; reduce heat, and simmer, uncovered, for 5 minutes. Place veal on a serving platter. Cover with the sauce, and sprinkle with the chopped parsley. Garnish with lemon slices, if desired.

VEAL PICCATA//VEAL FRANCAISE



Veal Piccata//Veal Francaise image

i've bean making these dishes since the 70's but tonight i was in a dinner hurry and threw this together in 20 minutes with rice pilaf, salad, and....this is an instinct dish after all these years, so feel free to spice accordingly

Provided by chia2160

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
flour, mixed with
salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter

Steps:

  • for francaise beat 2 eggs, set aside.
  • preheat oven to 200.
  • mix flour with salt and pepper to taste.
  • dredge veal in flour***.
  • in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
  • remove to ovenproof plate and place in preheated oven to keep warm.
  • repeat with 4 scallopine.
  • meanwhile add broth to pan, reduce by half.
  • squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.
  • add veal back into pan, toss to coat.
  • ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

Nutrition Facts : Calories 218.6, Fat 21.3, SaturatedFat 9.1, Cholesterol 136.3, Sodium 309.5, Carbohydrate 6.2, Fiber 2.5, Sugar 0.4, Protein 5.1

More about "veal francese food"

HOW TO MAKE VEAL FRANCESE | RACHAEL RAY | RACHAEL RAY …
how-to-make-veal-francese-rachael-ray-rachael-ray image
Watch Rachael show you how to make old-school veal Francese from the now-closed legendary Mamma Leone's restaurant in New York. ... leak-proof, BPA-free food containers. Food & Fun. 2-Ingredient Slow Cooker Tomato Sauce. Bumper crop of tomatoes? Make this 2-ingredient slow …
From rachaelrayshow.com


VEAL FRANCESE • A WHOLESOME NEW WORLD
veal-francese-a-wholesome-new-world image
2017-10-10 Step 1 Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they’re thin. Season veal lightly with salt and pepper. Step 2 Now set up your dredging station. Whisk egg with 1 TBSP lemon juice …
From awholesomenewworld.com


HUNAN CAFE WARRENTON
Our most important different from some other Chinese restaurant is that we use fresh vegetables, which cost more than canned vegetables, and taste better. We hope that you will find great …
From hunancafewarrenton.com


FRANCAISE SAUCE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
In a large skillet, heat the oil and 1 tablespoons of butter over medium heat. Place the flour and all the seasonings in a plastic bag and shake to blend. Place the beaten eggs in a shallow dish. …
From stevehacks.com


VEAL FRANCESE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
In the large skillet, heat a thin layer of EVOO on just-over medium heat. Coat the veal in the flour and shake off excess. Dip in eggs and cook 3 minutes, then turn and cook 2 minutes more. …
From rachaelrayshow.com


MENU - FAANGTHAI.COM
MENU - faangthai.com
From faangthai.com


VEAL FRANCESE RECIPES ALL YOU NEED IS FOOD
4 skinless, boneless, chicken breasts (about 11/2 pounds) All-purpose flour, for dredging: Kosher salt and freshly ground black pepper: 4 large eggs: 3 tablespoons water: 1/4 cup extra-virgin …
From stevehacks.com


VEAL FRANCESE RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
VEAL. VEAL MARSALA veal scallopini with mushrooms and marsala wine in a light brown sauce. VEAL FRANCESE veal scallopini battered with egg, lemon, butter and white wine. …
From stevehacks.com


VEAL FRANCESE | RACHAEL RAY RECIPE | RACHAEL RAY
In the large skillet, heat a thin layer of EVOO on just-over medium heat. Coat the veal in the flour and shake off excess. Dip in eggs and cook 3 minutes, then turn and cook 2 minutes more. …
From rachaelray.com


TINA FRANCESE, (540) 349-0732, WARRENTON — PUBLIC RECORDS INSTANTLY
Various documents link the phone number (540) 349-0732 to different owners — Barbara Brennan, Steven Francese, Tina Francese, Steven S Francese, Theresa M Francese, Maria …
From clustrmaps.com


EASY TO MAKE VEAL FRANCESE RECIPE - THEFOODXP
Veal Francese is made by drenching the veal cutlets in flour, followed by the egg mixture. Cook them in a skillet. Then, further, cook them in a sauce made of butter and lemon. …
From thefoodxp.com


FRANCESE PAINTINGS, 6467 WHITES MILL LN, WARRENTON, VA, SERVICES …
Food. Shopping. Coffee. Grocery. Gas. Find Best Western Hotels & Resorts nearby Sponsored. Go. United States › Virginia › Warrenton › Francese Paintings. 6467 Whites Mill Ln Warrenton …
From mapquest.com


HOW TO MAKE VEAL FRANCESE | RACHAEL RAY - YAHOO!

From yahoo.com


Related Search