VEAL ESCALOPES WITH LEMON
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Lightly pound the veal with a meat tenderizer so that it is thin and of even thickness. Season the veal with salt and pepper. Dredge the escalopes in the flour, shaking off any excess.
- Heat the butter and oil in a large frying pan over high heat.
- Add the escalopes and lightly brown on both sides, 3 minutes. Lower the heat to medium and continue cooking, adding a little stock to moisten.
- After 10 minutes, when the veal is cooked to your liking, turn off the heat. Drizzle with the lemon juice.
- Sprinkle with the parsley and serve hot with the salad greens.
INGREDIENTS
- 500 grams small, thinly sliced veal escalopes
- Salt and freshly ground black pepper
- 100 grams all-purpose (plain) flour
- 3 tablespoons butter
- 50 ml sesame oil
- 150 ml beef stock
- Freshly squeezed juice of 1 lemon
- 2 tablespoon finely chopped fresh parsley
- Fresh salad greens, to serve
7 comments for “Veal Escalopes with Lemon”
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