Monday, November 27, 2006

Pan Fried Lemon Veal with Green Beans

After all the munching at the Age Harvest picnic yesterday a light dinner was called for so being Bill Granger crazy at t the moment, Michael knocked up this dish from Bill’s Food. I didn’t end up doing the beans as mine were in the fridge for longer than I remember & had horrible looking brown marks all over them so in the bin they went. Served with mash, absolutely simple & delish. The lemon & veal is such a fantastic combination of fresh flavour.

Pan Fried Lemon Veal with Green Beans

8 veal escalopes
1 teaspoon sea salt
freshly ground black pepper
300g baby green beans, trimmed
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
50g butter
2 tablespoons finely copped flat leaf Italian parsley
Lemon wedges, to serve

Season the veal with sea salt & black pepper.

Steam the beans in a steamer for 3 minutes. While the beans are steaming, heat the oil in a large frying pan over medium to high heat. When the oil is hot, add the veal and cook for about 45 seconds on each side.

Reduce the frying pan heat to low & add the lemon juice, loosening the residue from the base of the pan. When the lemon juice boils, add the butter & mix until the butter melts and the sauce is slightly thickened. Pour over the veal & sprinkle with chopped parsley. Serve with beans & lemon wedges.

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