Lemon veal cutlets
Lemon veal cutlets
2 cutlets
Ingredients
- 2 milk fed veal cutlets
- Juice of 1 lemon
- Olive oil
- 3 tbsp of white wine
- 3 tbsp of flour
- 3 tbsp of butter
Preparation
- In a skillet heat the olive oil.
- Quickly brown the cutlets over high heat on each side, remove from heat and keep warm.
- Deglaze the meat juices in skillet with the lemon juice and set aside.
- For the sauce, blanch the flour in the butter.
- Mix the white wine, lemon juice and meat juices.
- Add salt and pepper to taste.
- Serve with vegetables or pasta.
