Veal Francese

This dish is very popular with a lemony kinda twing to it. It's not hard to make and is wonderful to the palette.

Preheat oven to 180 degrees f.

Heat olive oil and butter in large skillet over medium high heat.

Dredge veal in flour.

Mix eggs , parmesan , salt , pepper.

Dip floured scaloppine into egg batter and place in hot pan.

Cook scaloppine in batches being careful not to crowd the pan.

Cook until nicely browned.

Remove to a platter and keep warm in oven.

Repeat , adding more oil and butter to pan as needed until all are cooked.

When done return all to the pan and sprinkle with lemon juice.

Cook for 1 more minute.

veal, flour, eggs, parmesan cheese, salt, black pepper, olive oil, butter, lemon