Veal Escalope with Lemon Butter

For veal escalopes with lemon butter, pound the veal escalopes, salt and pepper them.

Heat 20 g butter and the olive oil in a pan and fry the escalopes in it on both sides. Remove the cutlets from the pan and add the remaining butter and lemon juice.

Remove the drippings from the bottom of the pan to make a nice sauce.

Garnish the veal cutlets with lemon butter with parsley and serve.

Preparation Tip:

If you like, you can also flour the escalopes before they are baked, so they become crispier. The best accompaniment to veal escalopes with lemon butter is rice.

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