Well, my poor hubby has had a few days of Asian food for dinner, I decided to cook him some western food tonight. Italians use the word scaloppini for dishes using thin slices of meat which are dusted in flour and sautéed and then served with a simple sauce. This recipe called for veal and it works well with the lemon oregano sauce. The couscous was great!! By adding bacon and beans we had a lovely side dish to accompany with the veal.
8 veal schnitzels
plain flour, for dusting
salt and cracked black papper
2 tbsp olive oil
50g chilled unsalted butter, cubed
1 cloves garlic, chopped
1 tbsp lemon juice
Dust veal in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium high heat. Add oil and cook veal, in batches, for 2-3 minutes each side. Remove and keep warm.
Reduce heat to medium –low and add butter, a little at a time, whisking constantly, until mixture starts to thicken and form a sauce. Add garlic and oregano, and cook for another 2 minutes. Stir through lemon juice.
Return veal to the pan to warm through and serve immediately with steamed vegetables and couscous.
8 veal schnitzels
plain flour, for dusting
salt and cracked black papper
2 tbsp olive oil
50g chilled unsalted butter, cubed
1 cloves garlic, chopped
1 tbsp lemon juice
Dust veal in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium high heat. Add oil and cook veal, in batches, for 2-3 minutes each side. Remove and keep warm.
Reduce heat to medium –low and add butter, a little at a time, whisking constantly, until mixture starts to thicken and form a sauce. Add garlic and oregano, and cook for another 2 minutes. Stir through lemon juice.
Return veal to the pan to warm through and serve immediately with steamed vegetables and couscous.
1 comment:
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