LEMON VEAL RECIPES

Name: Veal cotoletta
Yield: Serves 4
Ingredients: 330 gm white asparagus, drained and roughly chopped; 1 garlic clove, roughly chopped; ¼ preserved lemon, flesh discarded rinsed, roughly chopped; 1 tbsp fennel seeds, crushed; 40 gm (½ cup) finely grated pecorino, plus extra grated to serve; 8 veal schnitzels (150 gm each); 125 ml (½ cup) extra-virgin olive oil; 2 bunches asparagus, shaved lengthways on a mandoline; 120 gm baby rocket; Chopped chervil and lemon wedges, to serve

VEAL COTOLETTA RECIPE | GOURMET TRAVELLER

Veal cotoletta recipe | Gourmet Traveller image

The lemon and asparagus prevent this dish from feeling too rich and heavy, and if you don't have veal, chicken breast will work just as well.

VINCENZO'S VEAL SCALOPPINE RECIPE - FOOD NETWORK

Vincenzo's Veal Scaloppine Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (2 ounce) veal scaloppine
1 cup flour
Salt
White pepper
1 ounce clarified butter
1 teaspoon minced shallots
1 cup sliced mushrooms
1/2 teaspoon drained capers
1 ounce white wine
1 tablespoon lemon juice
4 ounces veal broth
Freshly ground black pepper
4 crescents peeled honeydew
4 crescents peeled cantaloupe
Chopped parsley

Steps:

Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

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Total Time 35 minutes
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Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.

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Total Time 35 minutes
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