Lemon And Olive Veal Steaks Recipes

LEMON AND OLIVE VEAL STEAKS

Steps:

• Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
• Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
• Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
• Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
• Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.

VEAL STEAKS WITH MUSHROOMS AS I LIKE IT!

Steps:

• First you have to prepare everything in advance - everything will be fast.
• Cut the mushrooms into thin leaves, grate the lemon zest, prepare the lemon juice, and mince garlic.
• Heat the butter (not all) and olive oil and fry (on strong fire) previously seasoned veal steaks until they turn brownish (about 4 min per side). Remove the steaks into warm environment (80-100°C stove) and put mushrooms into the frying pan.
• Add some butter and salt mushrooms a bit. Sauté mushrooms about 10 minutes; covered.
• Return the veal (with all juices) into pan; add garlic, lemon zest, lemon juice, minced parsley leaves and wine into pan and sauté on heavy fire until alcohol evaporates (it takes 2-4 minutes).
• At the end add "buerre manie" - a French thing quite simple; melt butter and add flour (you can dry fry flour before to brown it a bit), stir, and than add into a meal to connect juices.
• Serve warm with mashed potato, cooked potato, rice, risotto Milanese or pasta. Cherry tomato salad with green lettuce is also nice salad. Of course, use the white wine to drink with the meal.