Best Veal With Lemon Sauce And Ginger 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 AND LEMON SALTIMBOCCA

Steps:

• Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
• Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
• Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.

VEAL SCALOPPINE IN LEMON SAUCE

Steps:

• Lay the veal out on a cutting board, and pound the slices with a meat mallet to an even 1/4-inch thickness (or have your butcher do this for you). Season the veal with the salt.
• Melt 4 tablespoons of the butter with the olive oil in a large skillet over medium heat. Spread the flour on a plate, and lightly dredge a batch of veal, tapping off the excess flour. Lay some of the veal in the skillet so the pieces are not touching. Let the veal caramelize on the edges, just a minute or two, then turn and caramelize the other side. Remove to a plate, and repeat with the remaining veal.
• When all of the veal is out of the skillet, increase the heat to high and add the garlic and lemon slices. Turn the lemon slices to caramelize them all over, then toss in the olives and capers. Let the olives and capers sizzle for a minute, then pour the wine and lemon juice into the skillet. Bring the sauce to a rolling boil, then add 1 cup hot water. Boil the sauce until reduced by half, about 4 to 5 minutes; whisk in the remaining 4 tablespoons butter in pieces. Reduce heat so the sauce is just simmering, and slip the veal back in the pan. Simmer just to heat the veal through, a minute or two, taking care not to overcook.
• Remove the veal slices to a warm platter. Stir the parsley into the sauce, and pour over the veal.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

VEAL WITH LEMON SAUCE AND GINGER

Steps:

• Pound veal flat and sprinkle lightly with salt and pepper and flour.
• Saute veal scallops, a few at a time, in butter until lightly browned (only a few minutes) in a large skillet. Remove them and keep warm until all are finished. Then return all to skillet, sprinkling each heavily with ginger, tarragon and about half the parsley.
• Quickly add the wine, lemon juice, slices of lemon and garlic; cook 5 minutes.
• Remove to a platter and sprinkle with rest of parsley and pour sauce over them.