Veal Francaise

Ingredients

• 8 veal cutlets (scallopini style), pounded to 1/4-inch thick
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1/4 cup milk
• 4 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and white pepper to taste
• Lemon slices for garnish

Instructions

1. Prep Veal: Season cutlets with salt and pepper. Dredge in flour, shaking off excess.
2. Make Batter: Whisk eggs with milk until smooth.
3. Dip and Cook: Heat oil and 2 tbsp butter in large skillet over medium heat. Dip floured veal in egg batter, cook 2-3 minutes per side until golden.
4. Make Sauce: Remove veal, keep warm. Add wine to pan, scraping up browned bits. Add lemon juice, simmer 2 minutes.
5. Finish: Whisk in remaining butter and parsley. Return veal to warm through, 1 minute.
6. Serve: Plate veal, spoon sauce over top, garnish with lemon slices.