Roasted veal cutlets in lemon sauce

Name: Roasted veal cutlets in lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Veal escalope (approx. 1 cm thick; à approx. 150 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Flour; 800 g Fennel; 2-3 TABLESPOONS Lemon juice; 50 g dried tomatoes; 2 TABLESPOONS Olive oil; 50 g pitted black olives; 2 TABLESPOONS Butter or margarine; 300 ml Veal stock; 100 g Whipped cream; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Lemon and herbs; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Veal escalope (approx. 1 cm thick; à approx. 150 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Flour
800 g Fennel
2-3 TABLESPOONS Lemon juice
50 g dried tomatoes
2 TABLESPOONS Olive oil
50 g pitted black olives
2 TABLESPOONS Butter or margarine
300 ml Veal stock
100 g Whipped cream
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Lemon and herbs
7-10 Tbsp Cling film

Directions

1
Cut the cutlets in half and beat them flat between 2 layers of cling film to a thickness of about 1/2 cm. Season with salt and pepper, turn in flour and beat off excess flour. Clean and wash the fennel and cut into thin slices. Cook in boiling salted water with a few squirts of lemon juice for about 5 minutes, then drain. Cut tomatoes into strips. Heat the oil. Steam fennel, olives and tomatoes for about 5 minutes while turning.
2
In the meantime heat up the fat. Fry the escalopes for 1-2 minutes on each side, put aside and keep warm. Add stock and cream, bring to the boil briefly. Sprinkle with sauce thickener. Season to taste with salt, pepper and lemon juice. Serve meat, vegetables and sauce garnished with lemon slices and herbs