Veal Cutlets Limone
Lightly sautéed veal cutlets are finished with a bright lemon sauce for fresh, zesty flavor. This classic Italian preparation is simple, elegant, and satisfying.
| Serving Size | 4 |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 10 mins. |
Ingredients
- 4 veal cutlets, 4 oz. each
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
- 1 cup white wine
- 4 teaspoons flour
- 4 teaspoons butter
Preparation
- In a skillet, heat olive oil over high heat and brown the veal cutlets quickly on each side. Remove from pan and transfer to a warm platter.
- Deglaze the skillet with the lemon juice to recover the pan drippings.
- In a separate saucepan, cook the butter with the flour to create a roux, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened. Add white wine until smooth.
- Add the roux to the deglazed drippings, season to taste and serve over veal.
Veal Cutlets Limone
Lightly sautéed veal cutlets are finished with a bright lemon sauce for fresh, zesty flavor. This classic Italian preparation is simple, elegant, and satisfying.
4
Prep: 10 mins.
Cook: 10 mins.
Preparation
- In a skillet, heat olive oil over high heat and brown the veal cutlets quickly on each side. Remove from pan and transfer to a warm platter.
- Deglaze the skillet with the lemon juice to recover the pan drippings.
- In a separate saucepan, cook the butter with the flour to create a roux, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened. Add white wine until smooth.
- Add the roux to the deglazed drippings, season to taste and serve over veal.
Ingredients
- 4 veal cutlets, 4 oz. each
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
- 1 cup white wine
- 4 teaspoons flour
- 4 teaspoons butter
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