Veal Lemonato Recipes

VEAL LEMONATO

Steps:

• In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.
• Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.
• To the same pot, add the onion, garlic, and parsley and sauté until onion is translucent.
• Taste and season with salt and pepper if necessary.
• Now, deglaze with a touch of water and stir.
• Add the veal back to the pot with any juices it might have released.
• Add some oregano, not too much.
• Then add about a cup and a half of water and bring to a boil.
• Reduce heat to low and cover.
• Let it simmer for 2 hours or until meat is tender and sauce has thickened.
• Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.
• Remember to taste and check for salt regularly.
• Serve with rice or egg noodles.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.