Veal In Lemon Sauce(Yields 4 Servings)
Tender veal slices are coated in flour and cooked to perfection in lemon butter sauce, offering a delicate, zesty flavor ideal for sophisticated dinners or special occasions.
Ingredients
Instructions
- Cut the veal steak into 4 serving pieces.
- Pound each piece until about 1/4-inch thick.
- Coat the veal pieces with flour, shaking off excess.
- Heat 2 tablespoons of butter or margarine and the vegetable oil in a 12-inch skillet over medium heat until hot.
- Cook the veal until tender and browned, about 4 minutes on each side.
- Add lemon juice during cooking or serve with lemon sauce as desired.
Tips & Substitutions
For a more tender veal, consider marinating it in lemon juice for 30 minutes before cooking. If you don't have veal, chicken or turkey cutlets can serve as great substitutes. To enhance the flavor, add minced garlic or fresh herbs like parsley or thyme to the butter. Remember to shake off excess flour to avoid a gummy texture while frying.
Serving Suggestions
Serve the veal in lemon sauce over a bed of buttery rice or alongside roasted vegetables for a complete meal. A fresh green salad with a light vinaigrette pairs beautifully with this dish. For a unique twist, consider serving it with a side of Meat Spinach Filling to complement the flavors.
Storage & Reheating
Store any leftover veal in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent overcooking. You can also add a splash of water or broth to keep the meat moist while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Veal In Lemon Sauce(Yields 4 Servings) contains roughly 177 calories, with 2g protein, 16g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen veal for this recipe?
Yes, you can use frozen veal, but make sure to thaw it completely in the refrigerator before cooking. This will ensure even cooking and better texture. Avoid quick-thawing methods like microwaving as they can lead to uneven cooking.
What if I don't have lemon juice?
If you don't have lemon juice, white wine vinegar or apple cider vinegar can be used as substitutes. They will provide a similar acidity and brightness. Alternatively, you can use the juice of another citrus fruit like lime or orange for a different flavor profile.
How do I know when the veal is cooked?
Veal should be cooked until it reaches an internal temperature of 145°F (63°C) for safety. Additionally, it should be tender and no longer pink in the center. Keep an eye on cooking times to avoid overcooking, which can make it tough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).