Veal Cutlets with Lemon Butter
⏳ Time
15 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
A good side dish for these cutlets is jasmine rice, cooked without any seasonings or salt. Five minutes before it’s done, turn off the heat and let the rice sit for 5 minutes.
Ingredients
- Veal Cutlets - 4 pieces
- Wheat Flour - 3.5 oz
- Ghee - 1.8 oz
- Butter - 3.5 oz
- Lemon - 2 pieces
- Parsley - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pound the veal until it is semi-transparent (a piece the size of your palm should increase at least twice in size after this process), coat each piece in flour, and sauté for two minutes, seasoning with salt and pepper, in hot melted butter.
Step 2
In another skillet, melt the butter; as soon as it starts to bubble and sizzle, squeeze in the lemon juice and add the finely chopped parsley. Season with salt and pepper, stir, and immediately remove from heat.
Step 3
Serve the escalopes generously drizzled with this sauce.
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