Veal cutlet in lemon sauce: recipe
Veal chops have always seemed to me one of the best cuts of this type of red meat since it has a very specific flavor with the presence of bone that is always pleasant. This time we will dedicate this recipe to carnivores that sometimes no longer know how to prepare good red meat.
Today I propose you a simple and delicious recipe for veal cutlet in lemon sauce that is perfect for you now for the meal. You can accompany it with any vegetable or carbohydrate of your preference. The lemon along with the crème fraiche that we will use will bring a fairly balanced freshness to this dish.
IngredientsFor 1 people
- Veal cutlet 1
- Wheat flour 30 g
- Butter 40 g
- Extra virgin olive oil 5 ml
- Lemon 1
- Lemon zest one teaspoon
- Crème fraîche 30 g
- Ground black pepper
How to make veal cutlet in lemon sauceDifficulty: easy
- Total time 40 m
- Elaboration 10 m
- Cooking 30 m
We are going to pass the cutlet through the flour, removing the excess from it. We heat a frying pan in which we melt the butter with the oil. Seal the cutlet in the same pan for about 6 minutes on both sides over medium heat. We remove the meat from the pan and reserve.
In the same pan, without cleaning it, we are going to add the other 20 grams of butter that we allow to melt. We add a tablespoon of white flour that we dilute in the butter. Now add the lemon juice, a couple of slices and the zest of it as well as the cream. Mix everything well, put the cutlet back in the pan. We cover, we lower the fire to the minimum and leave about 15 minutes.
What to accompany the veal cutlet in lemon sauce
I recommend you try this delicious veal cutlet in a lemon sauce with a little steamed semolina and grilled vegetables. A good red wine would go perfectly with this dish, but if you prefer, a cold dry white would also be a great option.
Direct to the Palate | Light tuna quiche. Easy recipe
Direct to the Palate | Chicken fajitas with paprika and sesame sauce. Recipe