Veal Francaise

This is one of those meals that reminds me of dining in New York. When I visit my family there, it is a favorite of my brother-in-law. He orders it every time we go out.

It's fast and easy to make and brings a certain opulence to the table.

Make this as your main course the next time you prepare and serve an Italian meal. Your guests will be sure to be impressed!


*6-8 Veal Scaloppini
*2 Tablespoons EVOO
*2 Tablespoons butter
*1 cup flour
*Kosher salt to taste
*Cracked black pepper to taste
*1 teaspoon cayenne pepper
*1 teaspoon paprika
*2 eggs plus 2 Tablespoons water
*3/4 Cup chicken broth
*1/4 Cup dry white wine
*1 teaspoon soy sauce
*1 teaspoon Worcestershire sauce
*1/4 teaspoon whole grain mustard
*Juice of 1 lemon
*1 1/2 Tablespoons capers chopped
*2 more Tablespoons butter
*Fresh chopped parsley to garnish


Place 2 veal scaloppini in a gallon freezer bag and lay them flat on the counter. Gently pound the scaloppini with a kitchen mallet to tenderize and flatten.

Prepare your dredging station. Set up one large bowl by mixing the flour, salt, black pepper, cayenne pepper and paprika together. Whisk the eggs and water in another bowl.

Begin heating the EVOO and 2 Tablespoons of butter in a skillet over medium high heat.

Dredge each scaloppini through the seasoned flour making sure to coat it completely. Shake off any excess flour and dip each piece into the egg bath coating both sides.

Place half the scaloppini into the hot skillet and fry for approximately 2 minutes on each side. Repeat the process until all of the veal is cooked.

At this point if you are making the meal ahead, you can lay the veal in a single layer on a platter and refrigerate it until you are ready to serve. Otherwise place the veal on a lined sheet tray and keep it warm in a 200 degree oven while you build the sauce.

When you are ready to proceed with the rest of the meal, add chicken broth, wine, soy sauce, Worcestershire sauce and mustard to the skillet. Bring the mixture to a boil and reduce by half.

Add the lemon juice and capers and continue cooking for an additional 5 minutes.

At the end of the cooking time whisk 2 Tablespoons of butter a little at a time into the skillet.

If the scaloppini was made ahead of time and is cold, reheat it in the microwave until just warm. Gently place the veal back into the skillet and coat it with the sauce.

Serve it on a platter large enough to hold the veal in a single layer. Pour all of the sauce over the veal and garnish with fresh parsley.

And, here's the side dish I served it with one night (October 5, 2014.) It's Spaghetti Rigati with a simple tomato & sausage sauce and Basic Grilled Crostini.

Past Recipes of the Week

Appetizers, Dips and Salsa Recipes:
Olive Tapenade- 11/11/10
Beef Crostini with Balsalmic Drizzle- 8/26/10

Beef, Veal and Venison Recipes:
Veal Sorrentino- 9/29/2014
Ultimate Meat Loaf- 12/13/2012
Venison with Crimini, Shiitake and Oyster Mushrooms- 6/14/2012
Braised Beef Short Ribs- 2/9/2012
Pot Roast Enchiladas with Horseradish Sour Cream- 11/4/2010
Flame Grilled Steak- 7/22/10

Bread Recipes:
French Bread Baguette- 5/24/2012
Delicious Almond Bread- 2/16/2012
Almost Homemade Stuffing and Stuffin' Muffins- 12/23/10
Grilled Crostini- 7/29/10

Chicken, Turkey and Duck Recipes:
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Grilled Chicken Scarpariello- 11/1/2012
Garlic Crusted Wings with Ranch Parmesan Sauce- 8/30/2012
Chicken Cordon Bleu- 3/1/12
Easy Dijon Chicken- 4/14/11
Matambre Style Stuffed Chicken Breast- 12/9/10
Smoked Chicken Enchiladas- 10/29/10

Dessert Recipes:
Heath Bar Toffee- 3/17/11
Pumpkin Squares- 10/20/10

Dressing Recipes:
Russian Dressing- 9/30/10

Dry Rubs, Marinades, Sauces and Toppings:
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Low Carb Texas Brisket Dry Rub- 6/30/2011
Low Carb Basic BBQ Dry Rub- 6/23/2011
Low Carb Basic BBQ Sauce- 6/16/2011
Low Carb Marinade- 5/12/11
Basic BBQ Dry Rub- 12/17/10

Egg Recipes:
Perfect Hard Boiled Eggs- 4/21/11
Choose-a-Flavor Quiche- 12/2/10
Basic Deviled Eggs- 9/2/10

Hot Dog Recipes:
The Carolina Dog- 3/31/10
Stuffed Grilled Hot Dogs- 10/14/10

Lamb Recipes:
Lamb Burgers with Feta Tzaitziki Sauce- 8/2/2012
Grilled Garlic Crusted Rack of Lamb- 3/22/12
Grilled Lamb Chops- 10/7/10

Pasta Recipes:
Baked Macaroni and Cheese- 11/15/13
Cheesy Gnudi Ragu with Peas and Exotic Mushrooms- 10/4/12
Spaghetti Alla Puttanesca (Lady of the Night)- 4/5/2012
Ravioli Dough- 2/24/2011
Spaghetti Pie- 9/16/10

Pork Recipes:
Grilled Korean BBQ Bulgogi- 9/27/12
Kansas City Barbecue Spare Ribs- 2/17/11
Mexican Carnitas- 9/23/10

Rice Recipes:
Sushi Rice- 9/21/12

Salad Recipes:
Homemade Potato Salad- 3/8/12
Cauliflower Salad- 4/28/11

Sandwiches, Subs and Wraps Recipes:
Maid Rite Sandwich- 3/3/11

Seafood Recipes:
Portabello Mushrooms Stuffed With Kingfish & Crab Imperial- June 21, 2012
Smoked Whole Bluefish- June 7, 2012
Almond Crusted Fish- 5/31/2012
Provincial Seafood Stew- 4/26/2012
Deviled Oysters- 12/15/2011
Crab and Potato Cakes- 9/9/10

Stocks, Soup, Stews and Chili Recipes:
Ultimate Beef and Vegetable Stew- 1/12/2012
Thanksgiving in a Bowl- 12/22/2011

Vegetable Recipes:
Creamy Curried Cauliflower- 10/20/2014
Delicious Hash Browns- 10/11/2012
Sauteed Zucchini- 7/19/2012
Grill Roasted Peppers- 4/19/2012
Creamy Roasted Cauliflower- 3/22/2012
Baked Home Fries- 2/2/2012
Grilled Corn on the Cob- 1/26/2012
Smoky Collards and Mustard Greens- 1/5/2012
Simple Roasted Carrots- 12/29/2011
Green Bean Casserole- 11/18/10
Perfect Corn on the Cob- 8/19/10
Fried Green Tomatoes- 8/12/10
Refried Beans- 8/5/10