Veal Piccata//Veal Francaise

• 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

1. for francaise beat 2 eggs, set aside.
2. preheat oven to 200.
3. mix flour with salt and pepper to taste.
4. dredge veal in flour***.
5. in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.
6. remove to ovenproof plate and place in preheated oven to keep warm.
7. repeat with 4 scallopine.
8. meanwhile add broth to pan, reduce by half.
9. 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.
10. add veal back into pan, toss to coat.
11. ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

olive oil, butter, veal scallopini, flour, salt, eggs, water, chicken broth, lemon, lemon, parsley, butter

Taken from www.food.com/recipe/veal-piccata-veal-francaise-56565 (may not work)