|A Taste of Wales|
|by Gilli Davies|
In Wales, traditional food is served with modern flair and menus abound with variations on classic Welsh dishes: Anglesey Eggs, Snowdonia Pudding,...
Results 1 - 7 of 7 for veal francaise
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.
Cut veal into 2 ounce ... minutes. NOTE: Veal Francaise should not be ... Veal Francaise may be served with noodles Alfredo or your favorite accompaniment.
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 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.
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.
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.
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