Veal Piccata//Veal Francaise

Step 1

for francaise beat 2 eggs, set aside.

Step 2

preheat oven to 200.

Step 3

mix flour with salt and pepper to taste.

Step 4

dredge veal in flour***.

Step 5

in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.

Step 6

remove to ovenproof plate and place in preheated oven to keep warm.

Step 7

repeat with 4 scallopine.

Step 8

meanwhile add broth to pan, reduce by half.

Step 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.

Step 10

add veal back into pan, toss to coat.

Step 11

***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.