Veal Francese | Rachel Ray | Recipe

Veal Francese |  Rachel Ray |  Recipe

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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 with her family every Christmas during her childhood. It’s a simple, quick, and delicious Italian-American classic of flour and egg-dipped schnitzel served in a lemon, butter, and white wine sauce. Mamma Leone’s version contains cream, which is not 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, large homemade or store-bought garlic croutons, and a vinegar-and-oil dressing with dried herbs) and a small relish tray of old-school pitted black olives , celery sticks, and diced mozzarella, plated Mamma Leone’s style on a refrigerated sizzler plate 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.

Rach’s Pro Tip: Instead of veal chops, you can use chicken cutlets or thin pieces of white fish (preferably sustainable), such as tilapia, which is super economical.

Here are the other restaurant-inspired recipes from this show: Curtis’ Chocolate-Hazelnut Croissant Bread Pudding and Jeff’s Pizza Fundido Dip.