Veal Francese Best Recipe Ever

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CHICKEN FRANCESE



Chicken Francese image

Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

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.

BEST VEAL SCALLOPINI



Best Veal Scallopini image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

Steps:

  • Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

CHICKEN FRANCESE



Chicken Francese image

Thin cutlets dipped in flour and egg are tossed in a delicious lemon, wine, and butter sauce.

Provided by James

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound chicken cutlets (thin sliced)
4 large eggs (beaten)
2 large lemons (1 lemon sliced plus juice of half lemon)
1 cup low sodium chicken stock
1/2 cup dry white wine
1 cup flour
1/4 cup olive oil
4 tablespoons butter
2 tablespoons parsley
1-2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
  • Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
  • Fry cutlets for 3 minutes per side, then place on paper towels to drain.
  • Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
  • Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
  • When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

Nutrition Facts : Calories 583 kcal, Fat 37.7 g, SaturatedFat 13 g, Cholesterol 317 mg, Sodium 850 mg, Carbohydrate 13.7 g, Fiber 0.6 g, Sugar 0.7 g, Protein 41.4 g, ServingSize 1 serving

CHICKEN FRANCESE



Chicken Francese image

Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

Provided by Julia Moskin

Categories     dinner, easy, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

Steps:

  • In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  • In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  • Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  • When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  • If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  • Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  • Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram

DELICIOUS EASY CHICKEN FRANCESE



Delicious Easy Chicken Francese image

This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable

Provided by Elaina

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
½ cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
¼ cup butter
2 lemons, juiced
1 teaspoon cornstarch

Steps:

  • Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
  • Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g

WORLD BEST CHICKEN FRANCAISE OR FRANCESE RECIPE RECIPE - (3.8/5)



World best Chicken Francaise or Francese recipe Recipe - (3.8/5) image

Provided by kimvess

Number Of Ingredients 12

2 chicken breasts
Half cup plain flour
2 eggs
1 handful of fresh parsley
2 ounces (50-g) Parmesan cheese
1 cup white wine
1 cup chicken stock
1 garlic cloves
4 tablespoons olive oil
4 tablespoons butter
Half lemon
Salt and pepper, to taste

Steps:

  • Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan. Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well. Add the plain flour to a plate. Peel the garlic and place in garlic press (or chop finely). To a frying pan on moderate heat, add the olive oil and half the butter. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil. Cook chicken for approximately 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest. To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick) If wine is not for you, just double the amount of stock and leave the wine out. Add one quarter tsp of sugar.

VEAL FRANCESE (BEST RECIPE EVER)



Veal Francese (Best Recipe Ever) image

This recipe is originally from SABATINO'S RESTAURANT in Baltimore, Maryland, upon which I made a couple of minor changes, such as changing the use of half and half to heavy cream.

Provided by Alan Leonetti

Categories     Veal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 17

1 1/2 lbs veal scallopini (pounded thin)
3 eggs (lightly beaten)
1 cup heavy cream
salt and pepper
1/4 teaspoon oregano
1/4 cup flat leaf parsley (finely chopped)
1/2 cup grated parmesan cheese
dry breadcrumbs
1/2 cup extra virgin olive oil
3/4 cup unsalted butter
1/4-1/2 cup flour
1/2 cup cream sherry
1/4 cup sweet marsala wine
1/4 cup lemon juice
1 cup chicken broth
12 slices thin prosciutto ham (at room temperature)
12 slices thin lemons

Steps:

  • Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin.
  • Sprinkle veal with salt and pepper, and then dredge in flour.
  • Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs.
  • Saute veal in the 1/2 cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown.
  • Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm.
  • In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream.
  • Stir well.
  • Over medium heat, bring to just to a boil, stirring frequently.
  • Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes.
  • Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal.
  • Sprinkle with the parsley flakes and serve immediately.

Nutrition Facts : Calories 2320.5, Fat 193.1, SaturatedFat 89.5, Cholesterol 950.6, Sodium 1150.5, Carbohydrate 29.4, Fiber 0.8, Sugar 7, Protein 98.1

VEAL FRANCAISE



Veal Francaise image

Provided by G. Stephen Jones

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 lemon (juiced)
1 lemon (slice thin for garnish)
2 eggs (beaten)
1 pound veal cutlets (boneless - 8 cutlets)
salt and pepper (to taste)
flour (for dredging cutlets)
2 tablespoons olive oil
½ cup chicken stock
½ cup dry white wine
2 tablespoons butter
½ cup heavy cream (optional)
2 tablespoons fresh parsley (minced)

Steps:

  • Prep the ingredients including juicing the one lemon and slicing the other.
  • Flatten the veal cutlets to a uniform ¼ inch 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 (see note below) 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 tablespoon 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 tablespoon 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.

BEST CHICKEN FRANCAISE



Best Chicken Francaise image

I have had this recipe for some time. I'm really not too sure where it originated. Chicken francaise is one of my favorites to order when my husband and I eat out.... Now we enjoy it at home too! I often double or even triple the sauce part of the recipe because I just love the taste of it. Serve over penne pasta. Perdue's thin slice chicken works well for this recipe.

Provided by Kristi

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

8 (3 1/2 ounce) boneless skinless chicken breasts
1 cup egg, beaten
2 cups flour
2 tablespoons lemon juice
1/4 cup parsley, finely chopped
1/4 teaspoon salt
1/4 cup white wine
3 cloves garlic, pureed
2 dashes hot pepper sauce
1/4 cup grated parmesan cheese
2 tablespoons margarine
1/2 cup margarine
1/2 cup white wine
1/4 cup lemon juice

Steps:

  • Coat chicken with flour and set aside.
  • Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
  • Melt 2 tbs margarine in bottom of deep skillet.
  • Dip floured pieces of chicken generously in the batter and place in heated skillet.
  • Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
  • Remove chicken from pan and drain excess oil.
  • Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
  • Return chicken to pan and cook for about 2 minutes more.
  • Serve over penne pasta.
  • Drizzle remaining wine sauce over chicken and pasta.
  • Garnish with parsley and sliced lemon if desired.

SIMPLE VEAL FRANCESE



Simple Veal Francese image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 6

1/2 pound veal scallops from leg
Salt and pepper
1 egg, beaten well
Flour for dredging
6 tablespoons butter
1 cup dry white wine

Steps:

  • Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
  • Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
  • Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
  • Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

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