Hey, welcome back, hope you enjoyed your long holiday weekend. I traveled to Virginia Beach and rode my bicycle up and down the boardwalk a couple of times, once without benefit of sunscreen, so I'm paying for that mistake. Once I got home Sunday evening, the chance to go have hot dogs* on the grill and drink beers with some friends was much more interesting to me than messing up the kitchen. I did go out and grab the lemon and a bottle of wine in order to have everything on hand, but I didn't make this until Monday evening. But hey, who else had Veal Francais for their Memorial Day cookout?
As noted previously, this was nearly identical to the Veal Piccata from week five, just subtract garlic and add eggs.
After taking the above picture, I squeezed the lemon for the required juice and measured out the wine. From there it was all straightforward. Combine the flour, salt and pepper in a bowl (or bag, they say). Pound the veal until very thin and dredge it in the flour mixture, then set aside. Beat the eggs in a separate bowl until frothy. Melt the butter in a large skillet using medium high heat. Then dunk the veal in the egg and place in the pan - don't overlap, and cook in batches as necessary. Cook until golden brown, turning once.
Place the veal on a warmed serving platter, then add the wine and lemon to the pan, scraping up the crunchy bits with a whisk or fork. Bring just to boiling then pour over the meat and serve.
I had mine with yellow rice, green beans, and red tomatoes.
Verdict: It was very good, but all in all, I'd rather have the veal piccata - garlic is always welcome, eggs, not so much. And capers, gosh darn it, capers.
Lessons Learned - nothing new this week.
Tools needed - nothing new this week.
Skills needed - nothing new this week.
*If you have a Trader Joe's nearby, I highly recommend the all beef uncured hot dogs. They're huge and tasty and have a crispy skin and are just all around wunderbar.
Yummy thanks so much very helpful!
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