This one will make the PETA people scream. On the other hand, it’s sex on plates. It’s –
Veal in Lemon Cream Sauce
You’ll need:
1 or 2 veal cutlets per person.
The juice of 2 lemons.
Some grated lemon zest.
2 cups cream.
1/2 cup butter.
1/2 cup flour.
Salt and pepper.
If you couldn’t find pre-pounded veal cutlets (AKA scallopini), then put the cutlets between two pieces of wax paper and smack’em flat with a tenderizer. Easier just to go downtown to the little gourmet store for scallopini, however.
Once that’s done, dredge the cutlets in half the flour, after first seasoning it with salt and pepper. Throw out any excess.
Melt half the butter in a frying pan on medium-high heat. Drizzle in some olive oil to keep it from burning. When it’s ready, fry the veal for 30-45 seconds on each side. Set them on a plate, covered, and stick them in the oven to keep warm.
Whatever you do, don’t dump the pan. There are lots of tasty bits in there you’ll want for the sauce. Do, however, turn the heat down to low.
In a small pan, put the cream in to simmer.
Put the rest of the butter in the frying pan, and stir in the flour once it’s melted. Keep stirring for three or four minutes — and not one second longer. If it turns brown, the sauce is ruined.
Now stir the simmering cream (a favorite ’70s porn flick) into the flour-butter combo, and keep stirring until it’s completely smooth. Squeeze in the juice from both lemons, and salt and pepper to taste.
Remove the veal from the oven, and put them on a bed of butter noodles. Pour the sauce over the whole mess, then grate a touch of the lemon zest on top — just enough to see it.
Veggies? I’d suggest some tasty lima beans, but my bride hates them.
Serve with a bottle of cheap Beaujolais, or a semi-pricey Cote-du-Rhone.
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