Veal Francaise with Lobster/Shrimp Topping
I made this up from several recipes, munging things together to make what I wanted. I mixed a Veal Oscar recipe with Veal Francaise.
Veal Francaise with Lobster/Shrimp Topping
- Topping:
- 8 oz lobster tail
- 1/4 lb shrimp
- Veal:
- 1 cup flour
- 3/4 tsp seasoned salt
- 1/2 tsp seasoned pepper
- 1-1/2 lbs veal cut for scallopine
- 3 Tbsp olive oil
- 3 Tbsp butter
- 3 eggs
- 3 Tbsp lemon juice
- Assembly:
- 1/4 lb Jarlsberg cheese, sliced thin
Topping
Bring 4 quarts of water to a boil and add the lobster tail and shrimp. Reduce heat and simmer for 5 minutes, or until seafood is cooked through. Do not overcook! Drain and cool.
Slice both the lobster and shrimp in thin slices.
Veal
Lay a large sheet of waxed paper on a work surface. Mix the flour, salt, and pepper. If the veal is thick, pound it to 1/4″ thick. Note: I purchased my veal at Costco, it needed no treatment. Dredge the veal in flour and shake off excess. Place on the wax paper and let set for 10 minutes.
Beat the eggs and lemon juice in a large bowl. Dip the veal in the egg mixture, and dredge in flour again. Note: This is messy. Deal with it.
Heat oil and butter over medium-high heat until butter sputters. Fry the veal in batches until browned on both sides. Add more oil as needed, between batches. Keep warm on a platter.
Assembly
Heat the oven to 500 F.
Place the cooked veal on baking sheets. Place the lobster/shrimp atop the veal and place the cheese on top. Bake for 10 minutes or until the cheese is melted. Serve immediately.
Cook’s Notes
This recipe is FAR more labor intensive than you’d think. Give yourself twice as much time as you think you need.
Also, this is NOT low-fat, low-calorie. Enjoy it once in a while and don’t sweat it.