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Veal in Lemon Cream Sauce

1-lb white veal scallopini
2-tbsps all-purpose flour
1/3-cup minced shallots
3-tbsps lemon juice
1/4-cup whipping cream
1/4-cup chopped fresh parsley
Salt, pepper and butter

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-tbsps butter over medium heat; add shallots and fry until softened, about two minutes
Increase heat to high; add veal and sauté until light golden, about three minutes
Transfer to plate
Add lemon juice to skillet, stirring until reduced by one half, 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