|Classic Recipes from Scotland|
|by Tom Bridge|
In Classic Recipes from Scotland, master chef and food historian Tom Bridge explores the unsung glories of Scottish regional food traditions.
Results 1 - 7 of 7 for veal francaise
Cut veal into 2 ounce ... minutes. NOTE: Veal Francaise should not be ... Veal Francaise may be served with noodles Alfredo or your favorite accompaniment.
Cut veal into 8 pieces. ... mushrooms and stir. Sprinkle in bread crumbs. Cover and simmer about 5 minutes, stir occasionally. Serve garnished with lemon slices.
Rinse veal cutlets in cold ... Let the juice boil off to form a slightly thick sauce, about 2 minutes. Serve the cutlets with the sauce drizzled over them.
Pound veal or chicken into ... juice. Add meat and simmer 3-5 minutes, uncovered. Serve immediately. Can be prepared in advance without sauce or with sauce.
Dust veal in flour, then ... with parsley. Add lemon juice to suit your taste. Note: Boneless chicken breasts or fish fillets may be used instead of veal.
Pound thin and ... pepper to taste. Pour over veal or chicken and reheat under broiler or in same pan as I do. I like to serve this with a brown rice pilaf.
Combine eggs, grated ... of oil. Dredge veal in flour and ... on plate, alternating with lemon slices. Pour sauce over all. Garnish with parsley sprigs.
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