1. for francaise beat 2 eggs, set aside. 2. preheat oven to 200. 3. mix flour with salt and pepper to taste. 4. dredge veal in flour***. 5. in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more. 6. remove to ovenproof plate and place in preheated oven to keep warm. 7. repeat with 4 scallopine. 8. meanwhile add broth to pan, reduce by half. 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. 10. add veal back into pan, toss to coat. 11. ***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions. ---------------------------------------------------------------------------
Nutrition
Ingredients
