Veal francese.
This meal is so simple and fast and easy.
These are veal cutlets cut from the leg,
or you can butterfly open a chicken breast,
or get about a seven to eight-ounce,
really good size portion of white fish filet.
In the next pan,
the flour comes before the egg with francese, okay?
Okay, so we take sage, dry sage,
granulated garlic and onion, and we mix that into flour.
The veal itself, or chicken or fish,
is seasoned on both sides
with fine sea salt and white pepper.
We have olive oil heating over medium heat
and we're gonna fit as many in as possible,
so we need a transfer tray
and a piece of foil to go over it to keep the veal warm.
When the veal is completely done,
when all of the veal is cooked,
we then need this whole setup before you start cooking.
You need a sliced lemon here, some parsley,
the juice of one whole lemon, couple dabs or pats of butter,
a little cream, a little bone broth or stock,
and white wine.
We dredge in the seasoned flour
so the protein itself is seasoned and the flour is seasoned.
Then we place in egg,
always wiping and shaking off excess as you work.
And you see how I line this up as close as I can get there
to the pan itself, right?
Number one, here we go.
And number three.
That's all we can fit in there, that's for sure.
And this is why we want the oil kind of medium and gentle.
You need time for the chicken to cook through.
I mean, I'm sorry, veal or chicken, actually.
You want the eggs to get nice and puffy and golden brown.
And the meat is very thin, super thin,
but we do need it to cook through.
So it goes about three minutes on side number one
and two minutes on side number two.
So there's the veal, guys, keeping it warm
under a little foil tent on the warm stove top.
Now in the same pan I cooked all of the veal in,
I add the butter.
Then we add in sliced lemon,
(pan sizzling)
very thinly sliced lemon, to brown that a bit.
Let's talk garlic bread.
I toast my ciabatta rolls or a big loaf.
Then I add the layer of garlic oil and butter combo.
Then I add parmigiano cheese, then I add the parsley.
Then I just pop it back under the broiler.
I'll probably burn this, so John, remind me please.
You pop it back under the broiler just to set the cheese.
Now we browned our lemons, so now we can build the sauce.
So now we're going to add in some white wine,
this is a Tuscan white.
Two slow turns of the pan, about a cup,
and we're gonna let that reduce.
We also have the juice of one lemon
that we're going to add into the mix here.
And then just to make more sauce
for people to mop up with their garlic bread,
we're gonna add a little bit of stock.
So the very last thing we're going to do is add,
now this is a Mamma Leone thing.
I've actually never seen this before,
I read it in their book.
They add cream to their francese sauce.
This is the way they did it back in the day
and we're going OG with this,
so I'm gonna stir that in while it's simmering
and add some parsley and just combine
and let that go gentle, gentle, gentle.
Okay, guys, here we go.
Our beautiful, huge slices of veal francese,
these beautiful cutlets, and then,
we top it with our sauce, Mamma Leone style,
with the sliced lemons, wine, lemon juice.
Take our garlic bread, put that alongside.
(chimes tingling)