Vitello Alla Francese
- 8 each veal cutlets
- 1/4 cup flour, all-purpose
- 1 each eggs
- 2 tablespoons milk
- 6 tablespoons butter
- 1 x salt and black pepper to taste
- 1 each lemon juice only
- 1 each lemon sliced into 8 pieces
- 1 tablespoon parsley leaves finely chopped
- Pound the scaloppine lightly with a flat mallet.
- Sprinkle with salt and pepper and dredge on both sides in flour.
- Beat the egg well and add the milk, salt, and pepper, blend.
- Dip the veal in egg to coat on both sides.
- Heat the butter in a very heavy skillet and add the veal.
- Cook about 2 minutes on one side, or until golden.
- Turn and cook on the second side until golden.
- Remove the veal and add the lemon juice to the skillet.
- Pour this over the veal.
- Garnish with lemon slices and sprinkle with parsley.
veal cutlets, flour, eggs, milk, butter, salt, lemon juice only, lemon, parsley
Taken from recipeland.com/recipe/v/vitello-alla-francese-34603 (may not work)