Main Course
veal cutlet lemon sauce
Rediscover the beef with our recipe for lemon escalope!
20 min
Prep time
15 min
Cook time
4
Servings
Intermediate
Difficulty
35 min
Total time
Poele
Cooking method
Ingredients
Instructions
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1
Place the cutlets between two pieces of plastic food wrap and flatten them with a rolling pin.
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2
Dust them with flour and shake off the excess.
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3
Zest and juice one lemon.
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4
Cut the remaining lemons into quarters.
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5
Pour the zest, lemon juice, and wine into a pan, bring to a boil for 5 minutes, season with salt and pepper, add chopped parsley, and keep warm.
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6
Peel the potatoes and cut them into slices, then sauté them for 10 minutes in oil over medium heat, turning them regularly.
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7
Cook the cutlets in the same pan for 3 minutes on each side, adding a little hot butter, until they are well browned.
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8
Season with salt and pepper.
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9
Divide the cutlets onto plates, pour over the sauce, and add your sautéed potato slices.
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