Veal Francese (Vitello alla Francese) from Rao's Cookbook: Over 100 Years of Italian Home Cooking by Frank Pellegrino

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 29, 2015

    This has a nice lemon flavor without being overpowering. Make sure to fry the veal well as it helps with the flavor. I'd also reduce the sauce more in the future than the recipe called for. This went well with egg noodles.

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