A delicate veal escalope enriched with a luminous and tangy fresh lemon sauce, sprinkled with vibrant parsley. This light and refreshing dish captures the essence of Mediterranean cuisine with classically French execution.
⏱️35 min
📊Easy
👥4 servings
🍽️Main
lightquickfamily
Ingredients
4 piècesveal escalopes
3 piècesfresh lemons
50 gfresh flat-leaf parsley
80 gsalted butter
50 gflour
2 goussesgarlic
150 mlchicken stock
1 pincéesalt and white pepper
Instructions
1PREPARE THE ESCALOPES: Place each veal escalope between two sheets of plastic wrap and gently flatten it with a meat mallet until approximately 4 mm thick. This step is crucial for the meat to cook quickly and remain tender. Season both sides generously with salt and white pepper, which delicately enhances the flavors without masking the taste of the meat.
2FLOUR THE ESCALOPES: Pour flour onto a flat plate. Lightly dredge each escalope in the flour, shaking off any excess. A thin layer of flour creates a beautiful golden crust during cooking while preserving the juices. Do not overcoat—the flour should not cake the meat.
3HEAT THE BUTTER: Melt 50 g of butter in a large skillet over medium-high heat. Lightly crush the garlic cloves and add them to the butter to infuse it subtly without burning. Wait until the butter is hot and foaming before placing the escalopes in it, which should create a light sizzle indicating the proper temperature.
4COOK THE ESCALOPES: Gently arrange the escalopes in the hot butter and let them cook without moving for 3 to 4 minutes until they achieve a beautiful golden color. Flip them with a soft spatula and continue cooking for 3 to 4 minutes on the other side. The meat should be pink in the center and the juices should run clear when lightly pierced. Remove the escalopes and garlic and set aside on a warmed plate.
5PREPARE THE LEMON JUS: In the same skillet, pour the fresh juice of 2 lemons and 150 ml of chicken stock. Bring to a gentle simmer and let reduce for 3 to 4 minutes so the sauce thickens slightly and the flavors concentrate. The jus should be bright and clear. Remove from heat and incorporate the remaining 30 g of butter in small pieces, stirring continuously to ensure the sauce is smooth and silky.
6FINISH AND SERVE: Finely chop the fresh parsley. Arrange the escalopes on preheated plates and pour the lemon jus generously over them. Sprinkle abundantly with the fresh chopped parsley and finish with a splash of fresh lemon juice to accentuate the freshness. Serve with steamed new potatoes or an arugula salad. Enjoy immediately while hot.