Veal Francese (Italian-American)

Veal Française also known as Veal Francese and Vitello Francese, this popular Italian-American dish came to New York with the flood of Italian immigrants. It is not an authentic Italian dish but one that evolved from recipes brought to the United States with those immigrants. You are not going to see Vitello Francese or Veal Francaise on any menus when visiting Italy. You more likely will see the name "indorato" which translated means "encased in gold" referring to veal cutlets dredged in breading and fried. The cutlets for Veal Francaise, also known as round steak, should come from the leg of the calf and be both thin and boneless. Stay away from any cutlets coming from the calf shoulder because they won't be as tender as from the leg because of all the connective tissue.

1 lemon, freshly juiced
2 eggs beaten
8 veal cutlets, boneless (1 lb)
kosher or sea salt
black pepper, freshly ground
flour, for dredging cutlets
2 Tbsp. extra-virgin olive oil
½ cup chicken stock
½ cup dry white wine
2 Tbsp. butter
½ cup heavy cream
2 Tbsp. fresh parsley, minced

Garnish:
1 lemon, sliced thin

Prepare the ingredients including juicing the one lemon and slicing the other.

Flatten the veal cutlets to a uniform ¼" thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.

Season the cutlets with salt and pepper.

If frying 4 cutlets at a time dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.

Heat your fry pan up over medium-high heat. Add 1 Tbsp. of olive oil to the pan and when hot, add the 4 coated veal cutlets.

Cook for 2 minutes on one side, flip and another 2 minutes on the other.

Transfer the 4 cutlets to a plate, cover with foil and keep warm.

Repeat the same process with the other 4 cutlets.

After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.

After 3 minutes, whisk in the butter 1 Tbsp. at a time and then the heavy cream if using.

Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.

Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.

Serve.

Cook's Notes: If your frying pan is not large enough to cook all 8 veal cutlets, cook them in batches of 4. Only dredge 4 of the cutlets in the egg and flour at a time or the 4 you are not cooking will get soggy and messy.