Wednesday, May 20, 2015

Veal in Lemon Cream Sauce

1 lb. white veal scallopini
2 tbsp. all purpose flour
1/3 cup minced shallots
3 tbsp. lemon juice
1/4 cup each whipping cream, chopped fresh parsley
to taste: salt, pepper and butter or margarine

      Cut veal into a 3/4" wide strips.  In bowl, mix flour with 1/2 tsp. each salt and pepper..  Toss veal with flour mixture to coat evenly.  In a large nonstick skillet, melt 2 tbsp. butter over medium heat; add shallots, fry until softened, about 2 minutes.  Increase heat to high; add veal and sauté until light golden, about 3 minutes.  Transfer to plate.  Add lemon juice to skillet, stirring until reduced by 1/2, about 1 minute.  Add cream; bring to boil; return veal to pan along with any juices.  Cook until sauce is thickened, about 1 minute.  Stir in parsley.  Makes 4 servings.

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