Veal Al Limone Recipes

VEAL "AL LIMONE"

Steps:

• Place veal in non-corrodible dish. Place crushed coriander seeds, honey, lemon juice and vegetable stock in saucepan.
• Bring to boil and remove from heat.
• Pour sauce over veal.
• Cut lemons in half and place them cut side down on the meat.
• Cover and refrigerate for 12 hours. Turning once or twice.
• Remove veal from marinade and grill or barbeque on both sides until cooked to your liking.
• Season with salt and pepper.
• Just before veal is cooked, place leftover marinade in saucepan and bring to boil and simmer for a minute.
• Pour sauce on top of cooked steaks.

VEAL ESCALOPES (IN LEMON SAUCE)

Steps:

• Pound meat: Place the veal escalopes between two pieces of cling film on a cutting board. Pound them carefully to make them thinner, about 0.2 inch/ 5 mm. Season lightly with salt and pepper on both sides. Place in a non-metallic container.
• Marinade: Wash and zest the organic lemon. Juice it as well. Whisk 4 tablespoons olive oil and the lemon juice in a small bowl, stir in the lemon zest. Pour over the scallops. Marinate in the fridge for 30 minutes and up to 1 hour (Notes 2,3).
• Cook: Heat a large cast-iron pan or nonstick pan. Add the remaining 2 tablespoons of olive oil. Remove the meat from the marinade (reserve marinade), shake them to remove the excess. Fry them for 2 minutes per side. If the pan is not large enough, fry the meat in 2 batches (Note 4). Remove from the pan and keep warm.
• Lemon sauce: Pour the reserved marinade back into the pan. Add the juice of the second lemon. Let bubble well for 1 minute. Gradually, stir in the cubed ice-cold butter.
• Finish: Adjust the taste with salt and pepper. Return the escalopes to the pan and warm for 1 minute. Sprinkle with chopped parsley and a dash of freshly ground black pepper. Serve immediately.