Lemon and pepper veal cutlets | Made by Meaghan Moineau
Title: A Taste of Nostalgia: Lemon and Pepper Veal Cutlets
Description: Dive into the vibrant flavors of our Lemon and Pepper Veal Cutlets, a dish that's not only a feast for your taste buds but also a journey back to cherished family gatherings. This delightful recipe blends zesty lemon with the warmth of black pepper and rosemary, creating a culinary masterpiece that's both comforting and sophisticated. Rated a manageable 6 out of 10 in difficulty, this main dish is perfect for special occasions or a cozy weekend dinner at home.
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A Culinary Journey: Lemon and Pepper Veal Cutlets
Cooking has always been a way to keep my family connected, and nothing evokes memories of our sunlit Sunday lunches quite like the aroma of Lemon and Pepper Veal Cutlets sizzling on the stove. This dish, an elegant blend of tangy lemon and aromatic rosemary, brings back vivid memories of my grandmother's kitchen, where love was the secret ingredient in every recipe.
Ingredients:
- Veal cutlets- 2 tablespoons corn flour
- Salt to taste
- 1 teaspoon black cracked pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind
- 1/2 cup cream
- 1/4 cup sour cream
- Fresh rosemary sprigs
Instructions:
1. Prepare the Veal: Begin by slightly flattening the veal cutlets with a meat mallet to ensure even cooking. In a shallow dish, combine corn flour, salt, and black cracked pepper. Dredge the cutlets through this mixture, ensuring each piece is well-coated.2. Cooking the Cutlets: In a large pan, heat butter and olive oil over medium heat. Once the butter has melted, add the veal cutlets. Cook for approximately 3 minutes on each side, or until they are browned and cooked to your preferred level of doneness. Remove the veal from the pan and cover to keep warm.
3. Making the Sauce: In the same pan, add cream, sour cream, lemon rind, lemon juice, rosemary, additional pepper, and salt. Stir to combine, then bring the mixture to a gentle boil. Reduce the flame and let it simmer, uncovered, for about 5 minutes or until the sauce has thickened slightly.
4. Bringing it All Together: Return the veal cutlets to the pan, coating them generously with the sauce. Allow them to warm through for a minute or two.
5. Serving Suggestions: Serve the veal cutlets with a side of fragrant pilaf and a fresh green salad for a balanced and satisfying meal.