Veal Schnitzel in Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel, 120 g each
- 2 lemon (s), untreated
- 6 tablespoon oil (olive oil)
- 1 tablespoon butter
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Halve the veal schnitzel crosswise, pound about ½ cm thin. Finely grate the peel of an untreated lemon, squeeze out the juice. Whisk the lemon juice vigorously with 4 tablespoons of olive oil, season with a little pepper and mix in the grated lemon zest. Pour the marinade over the schnitzel, cover and let sit in the refrigerator for at least 1 hour.
- Turn once in between.
- Spread 2 tablespoons of olive oil in a pan and heat. Remove the schnitzel from the marinade, drain well. Place in the hot pan and fry on both sides for about 2 minutes.
- Remove and set aside, covered.
- Pour lemon-oil marinade into the pan. Squeeze out the second lemon, add the juice and bring everything to a vigorous boil. Stir 1 tablespoon of butter into the sauce and let it melt, season with salt and pepper.
- Put the schnitzel in the sauce and let it get really hot again.
- Arrange on preheated plates, pour the sauce over them and serve immediately.
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