Sauteed Veal with Lemon-Garlic-Parsley Sauce



4 servings



1/3 cup all-purpose flour
1 tsp. kosher salt
1 tsp. black pepper
4 veal scalloppine medallions
3 tbsp. vegetable oil
1/2 tbsp. garlic, finely minced
2 lemons, juice of
2/3 cup beef stock
2 tbsp. unsalted butter
Salt and pepper, to taste
1/2 cup fresh parsley, roughly chopped


Place flour, salt and pepper in a pie plate, and mix well. Dredge veal in the seasoned flour, shaking to remove any excess. In medium saute pan, heat oil over high heat until hot but not smoking. Add scallopine; saute until seared dark brown, 2 to 3 minutes a side. Remove from pan; set aside. Drain fat from pan, add garlic and saute, stirring, until tender but not browned, about 15 sec. Add lemon juice, and bring to a simmer, stirring. Add beef stock, and cook, scraping bottom of pan, until reduced by about half, about 4 minutes. Stir in butter, remove from heat, season to taste with salt and pepper and stir in parsley. Drizzle sauce over scallopine. Serve at once.

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