Veal Francese

Instructions

1. Begin by seasoning the veal cutlets with a pinch of salt and pepper on both sides.
2. Place the flour in a shallow bowl and lightly dredge each veal cutlet in the flour, shaking off any excess.
3. In another shallow bowl, whisk the eggs with 2 tablespoons of water until well combined. This will help create a light and fluffy batter.
4. Dip each floured cutlet into the egg mixture, ensuring it is fully coated. Let the excess egg batter drip off before cooking.
5. Heat the olive oil in a large skillet over medium heat until shimmering. Add 2 tablespoons of butter and let it melt.
6. Carefully place the veal cutlets in the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan. A tip for even cooking: do not overcrowd the skillet, as this will help maintain the heat level for a crispy exterior.
7. Remove the veal from the skillet and set aside on a plate. Tent with foil to keep warm.
8. Reduce the heat to medium-low. Add the chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom. Let it simmer gently for about 2 minutes.
9. Reduce the heat to low and whisk in the remaining 2 tablespoons of butter to create a smooth sauce. Add salt and pepper to taste.
10. Return the veal cutlets to the skillet, spoon some sauce over each piece, and let them heat through for 1-2 minutes.
11. Garnish with chopped parsley and lemon slices before serving. Serve hot, and enjoy!