Veal Cutlets Limone

Prep Time:
10 mins.
Cook Time:
10 mins.


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


  1. 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.
  2. Deglaze the skillet with the lemon juice to recover the pan drippings.
  3. 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.
  4. Add the roux to the deglazed drippings, season to taste and serve over veal.