Veal Ala Francais

"Other than the Veal I had in restaurants in Italy, this has to be the best I have ever had."
 
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Ready In:
5hrs 40mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • At least 4 hours before cooking, coat chop(s) in flour, then in egg, thoroughly coating, and then in breadcrumbs.
  • Place on a plate, covered for at least 4 hours or overnight.
  • When ready to cook heat 2 tablespoons margarine over medium heat and add chop(s).
  • Cook for 20 minutes, turn and cook for 10 minutes more.
  • In the meantime, heat a serving dish.
  • When meat is done put in heated dish and keep warm.
  • Raise heat and add additional margarine.
  • When melted add wine and lemon juice.
  • Cook and stir until reduced by 1/2.
  • Pour over chop(s) and serve immediately.

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RECIPE SUBMITTED BY

I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.
 
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