Monday, 1 November 2010

Veal Scalloppini with lemon butter and rice

Serves 4

4 x Veal escalopes, cut into 3
100g flour
Salt and pepper

2 tbsp olive oil
100g butter
2 lemons, juice
Handful of parsley, finely chopped

approx 200-300g rice

1. Wash and cook the rice. Set aside.
2. Cut the escalopes into the size of a palm and flatten to 0.2mm thickness.
3. Sieve the flour onto a plate and season with salt and pepper. Combine.
4. Coat the veal evenly by dipping in the flour.
5. Heat up a frying pan to maximum heat and add the olive oil.
6. Add the veal and cook for 1 min on each side. When you turn the veal over, add 1/2 of the butter to the pan. Remove the veal from the pan and keep in a warm place.
7. Add the rest of the butter and cook until it starts becoming a golden color. Then add the lemon juice to stop the cooking. Add the chopped parsley at the very end.
8. Serve the veal on a warm plate with rice on the side and drizzle the meat with the browned lemon butter.
9. Decorate with a sprig of parsley and lemon wedge.

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