Veal Francese: The Best Recipe Ever

The scent of lemon, butter, and sherry always takes me back to Sunday dinners at my grandmother’s house. She wasn’t Italian by blood, but she made a Veal Francese that could rival any nonna’s. The tender veal, the tangy sauce, and the salty prosciutto were a symphony of flavors that, to this day, define comfort food for me. I’ve spent years perfecting my own version, building on her foundation to create a dish that’s both nostalgic and exquisitely refined.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 6 servings
• Dietary Type: N/A (Contains meat and dairy)

Ingredients

• 1 1⁄2 lbs veal scallopini, pounded thin
• 3 eggs, lightly beaten
• 1 cup heavy cream
• Salt and pepper to taste
• 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

Equipment Needed

• Meat mallet
• Wax paper
• Large skillet
• Serving platter

Instructions

1. Begin by preparing the veal. Place each slice between two sheets of wax paper. Using the flat side of a meat mallet, gently pound the veal until very thin. This tenderizes the meat and helps it cook evenly.

2. Season the pounded veal generously with salt and pepper. Dredge each slice in flour, ensuring a light, even coating. This will help the egg mixture adhere properly.

3. Dip the floured veal into the lightly beaten eggs, making sure each piece is thoroughly coated. Then, dredge the egg-coated veal again in flour, followed by a final coating of dry breadcrumbs. The double coating of flour helps create a crispy crust.

4. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add 1/2 cup of the unsalted butter to the skillet and allow it to melt completely.

5. Carefully sauté the veal in the hot butter and oil mixture for approximately 2 to 3 minutes on each side, until it reaches a light golden-brown color. Be careful not to overcrowd the pan; work in batches if necessary to maintain even cooking.

6. Remove the sautéed veal from the skillet and set it aside on a plate to keep warm. Reserve the drippings in the skillet; these will form the base of our delicious sauce.

7. In the same skillet with the reserved drippings, add the chicken broth, cream sherry, sweet marsala wine, the remaining 1/4 cup butter, lemon juice, parmesan cheese, oregano, and heavy cream.

8. Stir the ingredients in the skillet well to combine. Over medium heat, bring the sauce just to a boil, stirring frequently to prevent sticking or scorching. Reduce the heat to low.

9. Return the sautéed veal to the skillet and arrange the slices in a single layer. Place a slice of prosciutto ham on top of each veal slice.

10. Reduce the heat to low and simmer uncovered for approximately 5 minutes, or until the prosciutto is slightly crisped and the veal is heated through.

11. Carefully remove the veal and the sauce mixture to a serving platter. Arrange the lemon slices either on top of the veal or around the edge of the platter for an attractive presentation.

12. Sprinkle the chopped parsley evenly over the dish. Serve immediately, while the veal is still hot and the sauce is creamy.

Expert Tips & Tricks

• Pounding the veal thin is crucial for achieving the proper texture. Don’t be afraid to really work it, but be gentle enough to avoid tearing the meat.
• For an extra crispy crust, try using panko breadcrumbs instead of regular dry breadcrumbs.
• If the sauce becomes too thick, add a little more chicken broth to thin it out. Conversely, if it’s too thin, simmer for a few more minutes to reduce it.
• Room temperature prosciutto will crisp up more evenly during the simmering process.
• Don’t skip the cream sherry and marsala wine! They add a depth of flavor that’s essential to the Francese. If you are avoiding alcohol, you can add more chicken broth and a splash of white grape juice, but the flavor will be different.

Serving & Storage Suggestions

Serve Veal Francese immediately for the best flavor and texture. It pairs beautifully with a side of creamy polenta, roasted asparagus, or a simple green salad. To store leftovers, transfer the veal and sauce to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to restore the sauce’s consistency. Freezing is not recommended, as the texture of the sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	660 kcal	33%
Total Fat	45g	69%
Saturated Fat	24g	120%
Cholesterol	158mg	53%
Sodium	192mg	8%
Total Carbohydrate	5g	2%
Dietary Fiber	0.1g	0%
Sugars	1.2g	0%
Protein	56g	112%

Variations & Substitutions

• For a lighter version, you can use skim milk or half-and-half instead of heavy cream, but the sauce will be less rich.
• If you don’t have prosciutto, you can use thinly sliced ham or even pancetta.
• For a vegetarian twist, substitute the veal with thick slices of eggplant or portobello mushrooms. Be sure to adjust the cooking time accordingly.
• Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Experiment with different types of sherry and marsala to find your favorite flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe ahead of time?
A: While it’s best served fresh, you can prepare the veal (through step 5) a few hours in advance. Store the sautéed veal in the refrigerator and then finish the sauce and assembly just before serving.

Q: Can I use a different type of meat?
A: Chicken breast or pork tenderloin can be used as substitutes for veal. Just ensure the meat is pounded thin and cooked to the appropriate internal temperature.

Q: What is the best way to pound the veal thin?
A: Place each slice of veal between two sheets of wax paper and use the flat side of a meat mallet to gently pound the meat evenly.

Q: What if I don’t have cream sherry or marsala wine?
A: You can substitute with dry sherry or dry marsala, or a combination of chicken broth and a splash of white grape juice. The flavor will be different, but still delicious.

Q: How do I prevent the veal from becoming tough?
A: Pounding the veal thin is essential. Also, be careful not to overcook it during the sautéing and simmering stages.

Final Thoughts

Veal Francese is more than just a recipe; it’s an experience. The bright citrus notes, the richness of the sauce, and the delicate texture of the veal create a dish that’s both elegant and comforting. I encourage you to try this recipe and make it your own. Experiment with different variations, share it with loved ones, and let it transport you to your own cherished memories. And, of course, please let me know what you think! Buon appetito!