Building 273, Way 897
Al Mawaleh North, Seeb
next to Al Maha
opposite The Wave Muscat
GSM: +968 95395334

Open daily-8am - 8pm


Our Product Range

Veal Piccata/Veal Francaise



2 tablespoons olive oil

2 tablespoons butter

8 veal scallopine
flour, mixed with salt & pepper (for dredging)
2 eggs and
2 tablespoons water, whisked
1 cup chicken broth
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter


1.       For francaise, beat 2 eggs, set aside.

2.       Preheat oven to 200.

3.       Mix flour with salt and pepper to taste.

4.       Dredge veal in flour*.

5.       In a large skillet, heat oil and butter, add 4 scallopine to skillet, cook for 2 minutes, flip and cook for 2 minutes more.

6.       Remove to ovenproof plate and place in preheated oven to keep warm.

7.       Repeat with 4 scallopine.

8.       Meanwhile, add broth to pan, reduce by half.

9.       Squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 minutes, add butter a bit at a time and whisk into sauce to thicken.

10.    Add veal back into pan, toss to coat.

*for veal francaise, dip the floured scallops into the eggs, and place in the pan, following the instructions.