Veal Recipes

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Ingredients
1 lb Veal leg slices 500g
4 tablespoons butter 60ml
½ cup chicken stock 125ml
1 tablespoon butter 15ml
½ cup flour 125ml
½ teaspoon fresh parsley, chopped 2ml
2 tablespoons lemon juice 30ml

Directions
Pound Veal Leg Slices very thin.
Dredge in flour.
Over moderate heat lightly cook veal slices in hot butter turning once (do not brown).

Do not stack slices in sauté pan – sauté only one layer of sliced veal at a time.
Transfer cooked meat to warmed serving platter.
Pour most of cooking fat from sauté pan, add a spot of fresh butter and a small quantity of light chicken stock to pan.
Deglaze pan with liquid, over heat, scraping loose all gelatinized meat juice particles.

Add fresh lemon juice, bring sauce to boil.
Pour over veal slices on service plate.
Sprinkle with chopped parsley, garnish plate with thin lemon slices.
Serve at once.

Recipe Source (Dutch Valley Veal – Favourite Recipes)