Veal Cutlets with Lemon Sauce
Veal cutlets with lemon sauce is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg spinach
- 150 g shallots
- 3 Garlic cloves
- 130 g cold butter
- 1 lemon
- 250 ml veal stock
- Salt
- ground pepper
- nutmeg
- 50 g flour
- 8 veal cutlets
- 6 tbsp oil
Instructions
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1.
Clean the spinach by washing it thoroughly in very cold water two to three times and drain well. Dice the shallots finely and mince the garlic. Cut 100 g of butter into cubes and freeze them. Zest the lemon, remove all white pith, and slice the zest into fine strips. Reduce the veal stock to 100 mL over high heat in a pot.
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2.
Add the spinach to the pot and sauté for 3–4 minutes, stirring occasionally. Season with salt, pepper, and nutmeg. Sift the flour. Season the veal cutlets with salt and pepper, dredge them in flour, and tap off excess. Heat oil in a large pan and fry the cutlets 1–2 minutes on each side over medium heat. Boil the remaining lemon zest once in the stock. Gradually whisk the frozen butter cubes into the simmering stock to bind the sauce. Remove from heat; do not continue boiling so the sauce does not curdle. Arrange the spinach and veal cutlets on a preheated plate and drizzle with some sauce.
