Veal is the hardest meat to cook at home. To cook it like a restaurant requires very high heat, a non-stick pan and knowing when to turn it over.
First make sure your veal is cut from the leg and is cut very thin and has been pounded to tenderize it. To cook it, heat a non-stick saut� pan
over medium high heat. Dip the cutlet(s) in flour on both sides and shake off the excess flour. To the hot pan add 1 tablespoon of olive oil and
1 tablespoon real butter for every 2 pieces of veal. Don't try to cook more than 2 pieces if using a ten inch pan or 4 with a twelve inch pan---this is one of the big mistakes. Overcrowding will reduce the pan temperature and cause the veal to steam instead of fry. When the butter in
the pan turns gold in color it's time to add the cutlets. Do so and increase the heat to high. Turn the cutlets when the edges begin to turn
whitish and droplets of moisture appear on the uncooked side. After turning, cook for 2 minutes longer. Remove from the pan and keep warm.
Reduce the heat and add 1 tablespoon chopped shallots saut�ing for 30 seconds. Add the juice of 1/2 a lemon, 2 tablespoons dry white wine, a pinch of salt and ground
white pepper. Swirl in 1 tablespoon butter until just melted and then strain the juices over the veal. Sprinkle with fresh chopped parsley and
garnish with thinly sliced lemons with the seeds removed. You have just made Escallope de Veau a la Citron!
What does the cooking term to caramelize onions mean?
Caramelize is the same as saut�ing onions until they turn golden in color. Thinly slice several onions and saut� (fry) over medium heat until
they turn golden in color. Don't rush the process by turning up the heat to high. Stir often so they don't burn (turn black) and season with salt
and ground white pepper.