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For our "Bestaurants" show, Rach and her guests, chefs Curtis Stone and Jeff Mauro, each riff on a recipe from one of their favorite restaurants. Rach chose the veal Francese from Mamma Leone's in New York, which she visited every Christmas with her family when she was growing up. It's a simple, quick and delicious Italian-American classic of flour-and-egg-dipped cutlets served in a lemon, butter and white wine sauce. Mamma Leone's version includes cream, which isn't common. Rach kept it here in honor of the restaurant, but says the dish will be great without it, too.
Rach likes to pair the Francese with an Italian-American salad (romaine, tomatoes, a little onion, big homemade or store-bought garlic croutons and a vinegar-and-oil dressing with dried herbs) and a little relish tray of old-school pitted black olives, celery sticks and diced mozzarella plated Mamma Leone's-style on a chilled sizzler tray or in a small metal rectangular dish. And last, but not least, round out the meal with garlic bread or charred ciabatta rolls seasoned with olive oil and salt.
Pro Tip from Rach: Instead of veal cutlets, you can use chicken cutlets or thin pieces of white fish (preferably sustainable), such as tilapia, which is super affordable.
Prepare all your ingredients and set near the stove, including juicing a lemon and slicing a lemon, as this recipe moves fast. You will need a 14-inch or your largest nonstick skillet. Use a transfer platter to keep the veal warm if you need to make it in two batches based on pan size.
Pound veal to ¼ inch with mallet and season with salt and white pepper on both sides.
In a shallow dish, combine flour with granulated garlic and onion and sage.
In a second shallow dish, whisk up the eggs.
In the large skillet, heat a thin layer of EVOO on just-over medium heat. Coat the veal in the flour and shake off excess. Dip in eggs and cook 3 minutes, then turn and cook 2 minutes more. Keep on warm platter covered with foil. Brown thin slices of lemon in the pan, then add wine and reduce by half, 1 minute. Add half the parsley, the stock or bone broth, butter and lemon juice, then reduce heat to low, stir in cream and slide veal into sauce for 1 minute. Turn in sauce and place on platter. Arrange the sliced lemon on top and garnish with remaining parsley.