Veal with lemon juice and cilantro
8 servings
10 minutes
Veal with lemon juice and cilantro is a refined dish of Russian cuisine that combines tender meat with the refreshing tartness of citrus and aromatic herbs. The origins of such flavor combinations can be found in traditional Russian recipes where meat was often complemented by spicy and sour ingredients to enhance its taste. Thanks to frying in clarified and butter, the meat retains its juiciness, while garlic and soy sauce add subtle savory notes. This recipe is perfect for both festive dinners and cozy family lunches. Serving veal with a delicate aromatic sauce allows one to enjoy the harmony of freshness, richness, and lightness. A glass of white wine or homemade lemonade would be an ideal complement to this dish, highlighting the citrus notes.
1
Cut the veal into thin slices about 3-4 mm thick, lightly pound using a small skillet or saucepan, dry on paper towels, and season with salt and pepper.
- Veal fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Heat clarified butter in a pan and fry the veal for thirty seconds on each side.
- Clarified butter (ghee): 50 g
- Veal fillet: 1 kg
3
Melt butter in a saucepan, add finely chopped garlic, coarsely chopped cilantro, pour in one tablespoon of soy sauce, squeeze lemon juice, and immediately remove from heat.
- Butter: 50 g
- Garlic: 4 cloves
- Cilantro: 20 g
- Soy sauce: 1 teaspoon
- Lemon: 1 piece
4
Pour the resulting sauce over the veal and serve. To make the meat even juicier, you can coat it in a small amount of flour before frying.
