Lemon veal cutlets

Lemon veal cutlets

2 cutlets


  • 2 milk fed veal cutlets
  • Juice of 1 lemon
  • Olive oil
  • 3 tbsp of white wine
  • 3 tbsp of flour
  • 3 tbsp of butter


  1. In a skillet heat the olive oil.
  2. Quickly brown the cutlets over high heat on each side, remove from heat and keep warm.
  3. Deglaze the meat juices in skillet with the lemon juice and set aside.
  4. For the sauce, blanch the flour in the butter.
  5. Mix the white wine, lemon juice and meat juices.
  6. Add salt and pepper to taste.
  7. Serve with vegetables or pasta.