Veal chops with lemon butter
4 servings
15 minutes
Veal cutlets with lemon butter are an exquisite dish of French cuisine, captivating with their sophistication and harmony of flavors. The origins of this recipe trace back to classic French bistros, where simple yet elegant combinations of ingredients are valued. Tender veal meat, browned in clarified butter, acquires remarkable juiciness and tenderness. The lemon sauce, enriched with creamy butter and fresh parsley, adds a refreshing citrus note that highlights the meat's delicacy. This dish is perfect for both a festive dinner and a cozy family evening. It is recommended to serve the escalopes with crispy baguette or a light vegetable garnish to fully enjoy the delicate taste and aroma of this gastronomic gem.
1
Pound the veal until translucent, coat each piece in flour, and fry for two minutes, seasoning with salt and pepper in hot melted butter.
- Veal chops: 4 pieces
- Wheat flour: 100 g
- Clarified butter (ghee): 50 g
- Salt: to taste
- Ground black pepper: to taste
2
In another pan, melt the butter; as soon as it starts to bubble and sizzle, squeeze in the lemon juice and add finely chopped parsley. Season with salt and pepper, mix, and immediately remove from heat.
- Butter: 100 g
- Lemon: 2 pieces
- Parsley: 40 g
- Salt: to taste
- Ground black pepper: to taste
3
Serve the escalopes generously drizzled with this sauce.
