Veal escalopes with lemon sauce
SERVES 4
Preparation 5 minutes
Cooking 8-10 minutes
4 veal escalopes
1 tbsp olive oil
150ml dry white wine
juice of 1 lemon
1 tbsp freshly chopped flat-leaf parsley
1 tbsp unsalted butter
50g flour
Heat the olive oil in a frying pan. Dip each escalope in flour and fry in the oil, turning over onto each side. Once they start to turn golden, add the white wine and lemon juice.
Dust the butter with flour and add to the pan. Allow the butter to melt in and the flour to be absorbed. Remove the escalopes and serve with roast potatoes. Sprinkle with the chopped parsley.
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