Best Veal Al Limone Recipes

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

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.

VEAL "AL LIMONE"

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.