Veal Chicken Or Fish Francese With Lemon And Wine Recipes

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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.

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.

VEAL, CHICKEN, OR FISH FRANCESE WITH LEMON AND WINE



Veal, Chicken, or Fish Francese with Lemon and Wine image

Categories     Bread     Salad     Sauce     Wine     Chicken     Fish     Side     Dinner     Lemon     Veal

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Steps:

  • Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
  • Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
  • Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

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

VEAL SCALOPPINI WITH LEMON CREAM SAUCE



Veal Scaloppini with Lemon Cream Sauce image

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)



Chicken Francaise (may use flounder or veal) image

This is my cousin Karen's recipe that was given to her many years ago by a co-worker. Its become a family favorite. Its a great dish to make for large gatherings as well as for family dinners.

Provided by Linda Kauppinen

Categories     Gravies

Time 1h30m

Number Of Ingredients 12

1 1/2 lb chicken cutlets
salt and pepper to taste
flour to coat
2 large eggs
1/4 c parmesan cheese
1/3 c olive oil
4 tsp butter
1 tsp garlic, minced
1/4 c white wine
2 Tbsp flour
1 c chicken broth
juice from 1 lemon

Steps:

  • 1. Season chicken with salt and pepper and coat with flour. Beat cheese and egg until smooth
  • 2. Add oil to large skillet and heat over high heat. Dip cutlets into the egg and cheese batter and fry until golden. Remove to a platter and put in 200 degree oven.
  • 3. Pour off oil. Add butter to skillet and melt over medium heat. Add garlic and saute' until golden. Add wine and heat for several minutes. Add flour and mix well. Add chicken broth. Mix well, cook until thickened. Add lemon juice. Pour over chicken (flounder or veal) and serve

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