24 - 30 October 2002
Issue No. 609
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Published in Cairo by AL-AHRAM established in 1875 Recommend this page

Veal With Lemon

By Moushira Abdel-Malek

Ingredients:

8 veal schnitzels (trimmed)
1/2 cup flour
1 tbsp. flour (extra)
1 clove garlic (crushed)
1 cup stock
1/2 cup white wine
juice of 2 lemons
2 tbsp. chopped fresh parsley
1/4 cup olive oil
30 gms. butter
Salt+ pepper+ allspice+ thyme

Method:

Season flour well and dust veal in it, shaking off excess. Fry in hot oil for 2 or 3 minutes each side. Transfer to a plate with absorbent paper. Add garlic to same pan. Sautée for 30 seconds. Stir in extra flour. Cook stirring for one minute. Remove from heat. Blend in stock, wine, juice and season. Return to heat. Bring to the boil, stirring constantly. Reduce heat. Blend in butter. Simmer for 3 minutes. Return meat to pan with parsley. Heat gently for 1 or 2 minutes. Serve veal with sauce, sautéed green beans and mashed potatoes.

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