Medallions of Veal with Lemon

Name: Medallions of Veal with Lemon (Les filets mignons de veau au citron)
Cook time: 1 h
Total time: 1 h
Yield: For two people
Cuisine: French
Ingredients: 300 g (10½ oz) veal fillet (tenderloin) cut into 4 pieces and trimmed of fat and sinews or 2 first grade veal cutlets trimmed of their fat; salt, pepper; 1 ripe juicy lemon; 60 g (2 oz) butter; 4 tablespoons dry white wine; 1 tablespoon chopped parsley; ½ teaspoon sugar

Les filets mignons de veau au citron

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

300 g (10½ oz) veal fillet (tenderloin) cut into 4 pieces and trimmed of fat and sinews or 2 first grade veal cutlets trimmed of their fat

Europe
France
Main course
Mediterranean
Gluten-free

Method

Pare off the peel of half the lemon as thinly as possible with a potato-peeler and cut into thin julienne strips. Put the strips of peel in a small pan with cold water and bring to the boil. Drain and refresh under the cold tap. Return the blanched peel to the pan with half a teaspoon</