These two creamy dishes blend nicely together with a zesty taste of lemon
Ingredients
- 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
Method
- 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
- Serve with my Cucumber Dill Salad
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Hey these are yummy together! Love the tangy flavours.