Best Veal Al Limone Recipes

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VEAL SCALOPPINI WITH LEMON CREAM SAUCE



Veal Scaloppini with Lemon Cream Sauce image

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

VEAL "AL LIMONE"



Veal

My favourite restaurant quality veal scallopine with a lemon sauce. Fabulous. Time includes 12 hours marinating time.

Provided by Wendys Kitchen

Categories     Veal

Time 12h20m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless veal steaks, pounded thin
1/4 teaspoon coriander, crushed
1 tablespoon honey
2 tablespoons lemon juice
2 cups vegetable stock
4 medium lemons
salt and fresh pepper

Steps:

  • Place veal in non-corrodible dish. Place crushed coriander seeds, honey, lemon juice and vegetable stock in saucepan.
  • Bring to boil and remove from heat.
  • Pour sauce over veal.
  • Cut lemons in half and place them cut side down on the meat.
  • Cover and refrigerate for 12 hours. Turning once or twice.
  • Remove veal from marinade and grill or barbeque on both sides until cooked to your liking.
  • Season with salt and pepper.
  • Just before veal is cooked, place leftover marinade in saucepan and bring to boil and simmer for a minute.
  • Pour sauce on top of cooked steaks.

Nutrition Facts : Calories 39.5, Fat 0.3, Sodium 3.5, Carbohydrate 16.5, Fiber 5.1, Sugar 4.5, Protein 1.3

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