VEAL FRANCAISE

      Title: VEAL FRANCAISE
  Categories: Veal, Mm-posted
       Yield: 6 Servings
  
   1 1/2 lb Veal cutlets (boneless)
     1/2 ts Salt
     1/4 ts Ground pepper
   1 1/2 c  All-purpose flour
       2 lg Egg,beaten
     1/2 c  Unsalted butter, melted
       1 c  Heavy cream
     1/2 c  Chicken broth
     1/4 c  Dry white wine/Chablis-pref.
     1/4 c  Butter
       2 tb Fresh lemon juice
       1 tb Minced fresh parsley
       1    Lemon, slice thin
  
   Place veal cutlets between 2 sheets of wax paper; flatten to 1/4"
   thickness, using a meat mallet or rolling pin (or have butcher cut
   veal for scallopine). Sprinkle with salt and pepper, dredge in flour.
   Dip veal in beaten egg, dredge again in flour.
   
   Saute veal in 1/2 cup melted butter in a large skillet over
   medium-high heat for 2-3 minutes on each side. Remove veal, reserving
   drippings in skillet; set aside and keep warm.
   
   To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon
   juice (heavy cream if desired =optional=); stir well. Bring just to a
   boil over medium heat, stirring frequently. Return the reserved veal
   to the skillet; reduce heat, and simmer, uncovered, 5 minutes.
   
   Remove veal mixture to a serving platter placing lemon slices either
   on or around the veal. Sprinke with minced parsley.
   
   Serve immediately.
   
   From the recipe files of suzy@gannett.infi.net
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