Veal bites with lemon
GialloZafferano (redazione@giallozafferano.it (Chef GZ ))Category: Main Courses
Ingredients
- Veal 400 g bocconcini
- Lemon juice 100 g
- Lemon peel q.b.
- Milk 100 g
- White wine 80 g
- Extra virgin olive oil 25 g
- Potato starch 10 g
- Type 00 flour q.b.
- Parsley q.b.
- Salt q.b.
- Black pepper q.b.
Preparation
To prepare the veal bites with lemon, start by making the lemon sauce. Pour the milk into a pan along with the grated zest (1) and the juice of one lemon (2). Add the potato starch (3).
Place over moderate heat, until it almost reaches boiling. Stir to prevent lumps from forming (4). Turn off the heat and stir occasionally to prevent a skin from forming on the surface. Meanwhile, place the veal bites in a bowl, add the flour (5) and mix. Ensure all the meat is coated with the flour, then remove the excess. Heat the oil in a pan (6).
Add the veal bites (7) and brown them well. Deglaze with white wine (8) and let all the alcohol evaporate over high heat. Season with salt (9).
Flavor with pepper (10), and cook covered over low heat for 8-10 minutes. Finally, add the lemon sauce (11) and cook for another couple of minutes. Stir continuously to prevent the cream from sticking to the bottom; you should achieve a thick and velvety consistency. The veal bites with lemon are ready, plate and serve with fresh chopped parsley (12)!
Storage
The veal bites can be stored in the refrigerator, in a closed container, for 1-2 days. Alternatively, you can freeze them after cooking.
Tip
You can substitute the veal with chicken, turkey, or pork.
Freshly grated or powdered ginger can be added to give a hint of spiciness and make this dish even more fragrant.
Parsley can be replaced with chives.
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