Escalopes de Veau Citron (Veal Escalopes with Lemon and Butter)
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Ingredients
- 4 veal escalopes
- 3 tbsp plain flour
- 50 g unsalted butter
- 1 lemon
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 255 kcal
- Protein
- 26.2 g
- Carbohydrate
- 5.5 g
- of which sugars
- 0.8 g
- Fat
- 14 g
- of which saturates
- 8.1 g
- Fibre
- 1.5 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the plain flour and dust the veal escalopes lightly on both sides, shaking off the excess.
- 2
Melt half the butter in a large frying pan over a medium-high heat and fry the escalopes for 2 minutes on each side until golden and cooked through, then transfer to warm plates.
- 3
Wipe out the pan and melt the remaining butter, swirling until it turns a light golden brown.
- 4
Take off the heat and squeeze in the lemon juice, then stir in the parsley.
- 5
Spoon the lemon butter over the veal and serve immediately.
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