Honey Lemon Veal Cutlets Recipe
Ingredients
| Veal cutlets | 115 Gram | |
| 125 ml flour, all purpose | ||
| Safflower oil | 45 Milliliter | |
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
| Light cream | 160 Milliliter | |
| Lemon juice | 60 Milliliter | |
| 60 ml liquid honey | ||
| Lemon slices | 12 | |
| Parsley sprigs for garnish | ||
Directions
Pound the cutlets flat with a meat mallet.
Dust the cutlets with 1/2 cup (125 ml) of flour.
Heat the oil in a skillet and fry the cutlets for 3 minutes per side or until golden brown.
Heat the butter in a sauce pan.
Add the flour and cook over low heat for 2 minutes.
Add the cream and simmer into a thick sauce.
Whip in the lemon juice and honey.
Continue to simmer for 2 minutes.
Place cutlets on a serving platter, pour sauce over and garnish with lemon slices and parsley.
Serve.
Dust the cutlets with 1/2 cup (125 ml) of flour.
Heat the oil in a skillet and fry the cutlets for 3 minutes per side or until golden brown.
Heat the butter in a sauce pan.
Add the flour and cook over low heat for 2 minutes.
Add the cream and simmer into a thick sauce.
Whip in the lemon juice and honey.
Continue to simmer for 2 minutes.
Place cutlets on a serving platter, pour sauce over and garnish with lemon slices and parsley.
Serve.
Chef
