Lemony veal

Lemony veal

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

For some reason we end up having this meal most Monday nights. Your butcher will flatten the veal into medium–thick scallopini for you if you ask sweetly. This dish can also be made with pork fillet.

Ingredients

Quantity Ingredient
2 x 120 g pieces good-quality veal, flattened
salt and freshly ground pepper
1 teaspoon butter
1 tablespoon extra-virgin olive oil
splash white wine
1 lemon, juiced

Method

  1. Season the veal all over with salt and pepper.
  2. Heat the butter and oil in a non-stick frying pan over a medium heat. Add the veal and fry for around 5 minutes. Turn and cook for a further 4 minutes, then pour in the white wine and let it sizzle. Add the lemon juice, and let it sizzle for a further minute. Remove the pan from the heat and serve the veal on warmed plates. Drizzle on the lemony sauce and serve with fresh salad or steamed broccolini.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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