Pan-Seared Veal with Lemon-Butter Sauce

ELFAB CO LLC Sep 15 2024

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Servings: 4

Ingredients:
✅ 4 veal cutlets, pounded thin
✅ ½ cup all-purpose flour
✅ Salt and freshly ground black pepper to taste
✅ 4 tablespoons unsalted butter
✅ 2 tablespoons olive oil
✅ ¼ cup dry white wine
✅ ¼ cup chicken broth
✅ 2 tablespoons freshly squeezed lemon juice
✅ 2 tablespoons chopped fresh parsley

Instructions:
•Pat the veal cutlets dry with paper towels.
•Season the flour with salt and pepper.
•Dredge the veal cutlets in the seasoned flour, shaking off any excess.
•In a large skillet, heat the butter and olive oil over medium-high heat.
•Add the veal cutlets to the skillet and cook for about 2-3 minutes per side, or until golden brown and cooked through.
•Remove the veal cutlets from the skillet and set aside on a plate.
•Add the white wine and chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
•Stir in the lemon juice and parsley.
•Return the veal cutlets to the skillet and coat them in the sauce.
•Serve immediately.

Tips:
•For a richer flavor, use a combination of butter and olive oil for cooking the veal.
•Don't overcook the veal, or it will become tough.
•Serve with a side of pasta or mashed potatoes.

Tags: