Escalopes de Veau au Citron

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cut the veal in thin slices, beat them well, brown them in butter on both sides on a quick fire, add salt and pepper; when they are cooked, remove them and keep them hot. Put in the frying-pan a little hot water, scrape the bottom and the sides to melt the juices which have coagulated, cook a few minutes to reduce this gravy which you will, a few minutes later, pour over your escalopes, together with a little lemon juice.