0016  Veal Francaise
 

4 servings

20 minutes

Ingredients

2 tablespoons olive oil 30ml
2 tablespoons butter 30ml
8 veal scallopini
flour, mixed with
salt & pepper (for dredging)
2 eggs, and
2 tablespoons water, whisked 30ml
1 cup chicken broth 240ml
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter 30ml
 

for Rice Pilaf

3/4 cup converted rice (Uncle Ben\'s) 180ml
1/4 cup chopped onions 60ml
1 tablespoon chicken base 15ml
dash ground pepper, white or black
3 tablespoons butter 45ml
1 1/4 cups hot water 300ml
2 tablespoons diced red bell pepper 30ml
1/4 cup diced green bell pepper 60ml

Directions

for francaise
beat 2 eggs, set aside.
preheat oven to 200.
mix flour with salt and pepper to taste.
dredge veal in flour***.
in a large skillet heat oil and butter, add 4 scallopini to skillet, cook 2 mins, flip and cook 2 minutes more.
remove to ovenproof plate and place in preheated oven to keep warm.
repeat with 4 scallopini.
meanwhile add broth to pan, reduce by half.
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.
add veal back into pan, toss to coat.
***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.
 

for Rice Pilaf
Rinse rice with hot water. Sauté onions in butter for about 5 minutes, until tender. Stir in rice, coating all rice with butter. Mix chicken base and pepper with the hot water; pour over rice and stir. Place in a covered casserole or ovenproof pan. Bake at 350° for 25 to 30 minutes. Mix red and green pepper into rice.

Serve with Salad and Rice Pilaf.