Creamy Lemon Veal

By September 20, 2018June 20th, 2020Pork/Veal
Creamy Lemon Veal by

These two creamy dishes blend nicely together with a zesty taste of lemon


  • 1 veal steak (120-150g)
  • 1½ tablespoons lemon juice
  • 1½ tablespoons dry vermouth or white wine
  • 1 tablespoon oil*
  • salt and pepper
  • 1 tablespoon plain flour
  • 1 egg
  • ½ cup panko breadcrumbs
  • ½ teaspoon lemon zest
  • 1 tablespoon chopped parsley*
  • 1 teaspoon chopped chives
  • 1 tablespoon almond meal
  • 30g butter
  • ½ tablespoon oil *extra
  • ¼ cup cream
  • 1 tablespoon chopped parsley *extra


  • Trim away any fat or gristle from steak
  • Using a meat mallet pound the steak until thin and flat
  • Combine lemon juice, vermouth/wine, oil, salt and pepper in a bowl or ziplock bag and marinate for at least 2 hours. Drain and reserve marinade
  • Combine the breadcrumbs and lemon zest
  • Coat the steak in plain flour, beaten egg and then into the breadcrumb mix, pressing the crumbs into the steak on both sides
  • Add butter and *extra oil to a frying pan and melt over medium heat. Add steak and cook until golden brown on both sides and cooked through, remove and keep warm
  • Add the reserved marinade to the pan juices, then stir in the cream, *extra parsley, salt and pepper 
  • Place veal on a serving plate and pour the creamy sauce over 

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