Follow these steps for perfect results
veal cutlets
flattened
salt
pepper
all-purpose flour
egg
beaten
butter
melted
whipping cream
chicken broth
chablis
butter
melted
lemon juice
parsley
chopped
lemon slice
Place veal between 2 sheets of wax paper and flatten to 1/4 inch thickness.
Sprinkle veal with salt and pepper.
Dredge veal in flour.
Dip veal in beaten egg.
Dredge veal again in flour.
Brown the veal in 1/2 cup butter in a large skillet over medium-high heat for 2-3 minutes on each side.
Remove veal from skillet and set aside to keep warm.
Reserve drippings in the skillet.
Add whipping cream, chicken broth, chablis (or white wine), melted butter, and lemon juice to the skillet.
Stir well to combine all ingredients.
Bring the sauce just to a boil over medium heat, stirring occasionally.
Return the veal to the skillet.
Reduce heat and simmer, uncovered, for 5 minutes.
Place veal on a serving platter.
Cover with the sauce.
Sprinkle with chopped parsley.
Garnish with lemon slices.
Expert advice for the best results
Pound the veal thin for best results.
Don't overcrowd the skillet when browning the veal.
Adjust the amount of lemon juice to taste.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and reheated.
Arrange veal cutlets on a platter, generously spoon the sauce over, and garnish with fresh parsley and lemon slices.
Serve with mashed potatoes or rice.
Accompany with a side of steamed green beans or asparagus.
Pairs well with the creamy sauce and veal.
A lighter option that complements the dish.
Discover the story behind this recipe
A classic dish often served in upscale restaurants. Popularized in the USA.
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