Recipe courtesy of David Rosengarten

Simple Veal Francese

Getting reviews...
Save Recipe
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Directions

  1. Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
  2. Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
  3. Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
  4. Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
Claire Thomas

Simple Tarte Tatin

42m Easy 96%
CLASS
25m Easy 95%
CLASS
Amanda Freitag

Veal Milanese

33m Easy 99%
CLASS
9m Easy 98%
CLASS
Dave Mechlowicz

Shrimp Francese

30m Easy 97%
CLASS
12m Intermediate 99%
CLASS
18m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now