Simple Veal Francese
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]w6+mrn(z&NtoquDBl`HP3IQ'"_p0 H x߯#?S^7OSڞ!BVUkmlxW(uV(CgrpnpGI~?u5 F48,qȒe9ɉCB8P%0dE)Y{|,"bW6Uz0$Ql&.N{xkFI1ˉyڊ76{i^ປ F%FMmxFPPSURܤHkw<XUPR:!I31t{K)T"8f,_8wCvJzX LrAxrI28Bd2($P!mZQ.T7c%thIU2V:od4߉c:g:7R&4+߳eTӬHiDAyP@@,5%d&$$w/Nɓ'o=}KrR?s,ġQ@G~f5 u.Y\nZS.IԉGwsYz.cOϜIB\) 1r{7!3΢SуP#1S1dn&"dnS{Y(7wQ,Sw1m_*akQbʰUwlx&_rʕFj9H!"}s`f4`8&slkE4azO*4%RVd?":^Sp3y䤰_8 [I%suT5ݬPB8ҨCe>c1z< ?fOǧ~z5Ⱥa?ܧP"GlfΡh\iƅZpGvQYvIpCQRjC?Yۥ0&mZΚl"Zgzdmh*3EήmHjʴ} Y͇v+s ;בÜLmR YXنlE-Jq5͸&e 3V?ocyyM`VA;ҳғ7ױob畯K¿;j"=TkD4W q; KV{0,tyGnC60ݙfmvvu<vFlh4(xBWȗ1/yb@U3p~LyɻS)"[OTgf"(r g[I (J=jޫ) 4O;eW3P "F`URugC83rϟMHԌ::[ۇf]4G9)K-b:Gd|!Qꈔ uQ-塢U\J,TFl&қU: t,<" ;sk/\$*"̧k]V#vx`*ḧ́<ɫJL!S@#xi$#mag(KˍT!ԥ`餀i1u~z<P;~oo#6д. 4]UyϿvh[:|cm[Ґ j1aCWTMêəsp|3ySեbVI%D( [9UJiB~>*&#?S뙎$;S9Ԭa- -!Qop^8R+u"w4)Z{D A.k:(O_ʍ~ܞeip"NɞZːl3J$"^+0 &9F-ݺn#blƮTqlvcF2}(><ۨ秭]CGNUj9ʎT׉jDv)FHVUgLcv(0c$9KvIӜ5"թQF[SKor/Kq7Ά,Omn8S H]et~e9oY~ZxՅu-%`yIΰp\jEay ֥H91X1,d;6gp<~8 `vq5 n;oNѼT3̈́6sƾьgZ nHl67։U*igκ^ӈ䍠ʘq Ncd :W^v^JmC*?8z[ )U&IyǶD?)5d_3uA76g*t)ЧЧ0a0`7Ii>&;,zv;X|Z'`zrv\nwyzy]CGØ'p/9u&ྀ6lbh@7ن$Ѝlc ,2fزqC0mRȄIgo]$KRmM`Xؘ) L5@i;-:L̨H K#R!Z!kG6@)MP6N3lz6l ꫍ qfLRi! @H$LI,bFBbBVVE 6 `ՇDlWr>7l#::hjdLGvޚhNDde<YFb!R`AMZHvB\T4>f%ޚhۣNFx׾'QL>L۰%|hɌf"6I@P qD ՞ <@g5$B2+d qcoY.}Nc3]gu3fz,όг34a9 GLt}(r#iBhW%&Gcuc43Ӻ7jFM̧,c1.b[I߶- EQFfQ.PN.$bf l#0=nc0gL\BLrn } 5mQM`K>t$L@-ߤ9ɬ&@ZUzԦ ?pOM|GG)O0m.ݦ"hC _M3^[ -{"8oy1BH#оIIhQ@i0c3Ͼ L Hؘ@hKo xhfZf3A|޶،;Z,̼a>mڥAt|fⅉeyﮌl+}HۡZ`bNbdلKD&m,DR@lޥ?DEbl(}`J)hlɄ ৉ñpE.gũ x ra{c(1[,5ϾDRDjcmelZfvkhčni)a8ۭxTX~i
Simple Veal Francese
  Veal  
Last updated 10/4/2011 7:59:08 PM. Recipe ID 21757. Report a problem with this recipe.
]w6+mrn(z&NtoquDBl`HP3IQ'"_p0 H x߯#?S^7OSڞ!BVUkmlxW(uV(CgrpnpGI~?u5 F48,qȒe9ɉCB8P%0dE)Y{|,"bW6Uz0$Ql&.N{xkFI1ˉyڊ76{i^ປ F%FMmxFPPSURܤHkw<XUPR:!I31t{K)T"8f,_8wCvJzX LrAxrI28Bd2($P!mZQ.T7c%thIU2V:od4߉c:g:7R&4+߳eTӬHiDAyP@@,5%d&$$w/Nɓ'o=}KrR?s,ġQ@G~f5 u.Y\nZS.IԉGwsYz.cOϜIB\) 1r{7!3΢SуP#1S1dn&"dnS{Y(7wQ,Sw1m_*akQbʰUwlx&_rʕFj9H!"}s`f4`8&slkE4azO*4%RVd?":^Sp3y䤰_8 [I%suT5ݬPB8ҨCe>c1z< ?fOǧ~z5Ⱥa?ܧP"GlfΡh\iƅZpGvQYvIpCQRjC?Yۥ0&mZΚl"Zgzdmh*3EήmHjʴ} Y͇v+s ;בÜLmR YXنlE-Jq5͸&e 3V?ocyyM`VA;ҳғ7ױob畯K¿;j"=TkD4W q; KV{0,tyGnC60ݙfmvvu<vFlh4(xBWȗ1/yb@U3p~LyɻS)"[OTgf"(r g[I (J=jޫ) 4O;eW3P "F`URugC83rϟMHԌ::[ۇf]4G9)K-b:Gd|!Qꈔ uQ-塢U\J,TFl&қU: t,<" ;sk/\$*"̧k]V#vx`*ḧ́<ɫJL!S@#xi$#mag(KˍT!ԥ`餀i1u~z<P;~oo#6д. 4]UyϿvh[:|cm[Ґ j1aCWTMêəsp|3ySեbVI%D( [9UJiB~>*&#?S뙎$;S9Ԭa- -!Qop^8R+u"w4)Z{D A.k:(O_ʍ~ܞeip"NɞZːl3J$"^+0 &9F-ݺn#blƮTqlvcF2}(><ۨ秭]CGNUj9ʎT׉jDv)FHVUgLcv(0c$9KvIӜ5"թQF[SKor/Kq7Ά,Omn8S H]et~e9oY~ZxՅu-%`yIΰp\jEay ֥H91X1,d;6gp<~8 `vq5 n;oNѼT3̈́6sƾьgZ nHl67։U*igκ^ӈ䍠ʘq Ncd :W^v^JmC*?8z[ )U&IyǶD?)5d_3uA76g*t)ЧЧ0a0`7Ii>&;,zv;X|Z'`zrv\nwyzy]CGØ'p/9u&ྀ6lbh@7ن$Ѝlc ,2fزqC0mRȄIgo]$KRmM`Xؘ) L5@i;-:L̨H K#R!Z!kG6@)MP6N3lz6l ꫍ qfLRi! @H$LI,bFBbBVVE 6 `ՇDlWr>7l#::hjdLGvޚhNDde<YFb!R`AMZHvB\T4>f%ޚhۣNFx׾'QL>L۰%|hɌf"6I@P qD ՞ <@g5$B2+d qcoY.}Nc3]gu3fz,όг34a9 GLt}(r#iBhW%&Gcuc43Ӻ7jFM̧,c1.b[I߶- EQFfQ.PN.$bf l#0=nc0gL\BLrn } 5mQM`K>t$L@-ߤ9ɬ&@ZUzԦ ?pOM|GG)O0m.ݦ"hC _M3^[ -{"8oy1BH#оIIhQ@i0c3Ͼ L Hؘ@hKo xhfZf3A|޶،;Z,̼a>mڥAt|fⅉeyﮌl+}HۡZ`bNbdلKD&m,DR@lޥ?DEbl(}`J)hlɄ ৉ñpE.gũ x ra{c(1[,5ϾDRDjcmelZfvkhčni)a8ۭxTX~i



 
      Title: Simple veal francese
 Categories: Taste
      Yield: 4 Servings
 
    1/2 lb Veal scallops from leg
           	       Salt and pepper
      1    Egg, beaten well
           Flour for dredging
      6 tb Butter
      1 c  Dry white wine
 
  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.
  
  Yield: 2 servings
  




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Recipe ID 21757 (Apr 03, 2005)

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