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Welcome to Aaron's Easy and Simple
Veal Recipes.
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Veal Scaloppini with Lemon Zest
1 1/2 lb. veal cutlets
1/2 tsp. salt
1/2 tsp. pepper
flour
1 Tbsp. vegetable oil
1 Tbsp. or more butter
1/2 tsp. leaf rosemary, crumbled
2 garlic cloves, minced
1/4 c. dry white wine
1/2 c. chicken broth
1/2 c. dairy sour cream
Pound veal 1/4-inch thick. Sprinkle with salt and pepper; dip in
flour. Remove excess. Remove rind from lemon (yellow part only)
with a potato peeler. Stack strips on a
chopping board and cut crosswise into very fine julienne strips.
Heat oil and butter in skillet and saute on both sides for 5 to
6 minutes. Sprinkle rosemary and garlic over veal and shake the
pan to distribute evenly for about 1 minute. Add
wine and chicken broth. Cook, uncovered, in the pan until liquid
has reduced a little. Remove veal to warm platter.
Stir sour cream and half the lemon zest into liquid in skillet.
Heat over low heat, but do not boil. Pour sauce over veal and
sprinkle with remaining lemon zest. Serve with buttered
rice. Really delicious and delicate.
Makes 4 servings
Source:
http://www.aaronsrecipes.com
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