Lees Favorite Veal Francese Recipes

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

MOCK DUCK RECIPE

Steps:

• Trim flank steak and season with salt, paprika, ginger and set aside. Melt butter and saute chopped onion and mushrooms until brown. Add bread crumbs, salt, paprika, parsley, celery and egg. Spread dressing down the middle (lengthwise)of the flank steak, fold sides up until they meet and tie in several places. Heat in a skillet 3 Tbsp. of fat. Sear the steak roll in the hot fat on all sides. Place the steak in a casserole or closely covered dish. Stir into the fat in the skillet 2 Tbsp. flour add beef broth and tomato juice or wine,bring just to a boil. Pour the sauce over the steak roll. Bake steak in a 300 deg. oven, loosely covered, for 1-1/2 hours. Makes 3-4 servings Note: If some of the dressing oozes out or if you have some left, just tuck it up next to or under the steak roll before baking.

LEE'S FAVORITE VEAL FRANCESE RECIPE

Steps:

• Beat egg and 1 tbs. lemon juice with fork until light. Scatter flour on wax paper and season with salt and pepper. Heat butter and oil. Dip veal into egg mixture, then flour to coat. Add veal to skillet, browning on both sides. Remove veal, add remaining lemon juice and wine. Boil vigorously and reduce. Spoon over veal and serve with thin spaghetti coated in leftover sauce in pan.