THE ZESTY VEAL-CLUSTERS

(Our Play on Veal Scaloppine with Lemon & Butter)

THE ZESTY VEAL-CLUSTERS

Ingredients: 400g Veal escalopes (thin), 30g Flour, 2 tbsp Capers, 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 100ml Chicken stock, 1 Lemon (juiced)...

Ingredients

  • 400g Veal escalopes (thin)
  • 30g Flour
  • 2 tbsp Capers
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Chicken stock
  • 1 Lemon (juiced)

Cooking Method

  1. The Coat Dredge veal in flour; fry in 1 tbsp oil until golden and charred; remove.
  2. The Architect Melt butter in the same pan; add capers and sauté until crispy.
  3. The Bloom Add pepper and stock with a 20ml splash of lemon juice; the sizzle will release the sharp aromatics.
  4. The Marriage Simmer for 2 minutes until it reduces to a thick golden lacquer; return veal for 30 seconds.
  5. The Final Flourish Finish with a massive hit of raw parsley matchsticks and extra lemon zest.

Cuisine: French

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