CookEat Recipe
Veal Cutlets with Egg and Lemon Sauce
Thin breaded veal cutlets sautéed in butter and finished with a gently thickened egg-yolk and lemon sauce.
Method
Steps
Step 1
Gather the ingredients: 500 g milk-fed veal leg or rump, cut into 7–8 thin palm-sized cutlets; Salt and black pepper; Juice of 1 lemon for the marinade; 10 g finely grated Parmesan for the marinade; 2 eggs, beaten, for coating; 80 g fine breadcrumbs; 90 g butter: 60 g for sautéing and 30 g for the sauce; 3 egg yolks for the sauce; Juice of half a lemon for the sauce.
Step 2
Pound the veal thin, about 4 mm, and trim to rounded palm-sized cutlets. Put in a shallow covered dish with the first lemon juice, a little salt and pepper and the grated Parmesan. Refrigerate for 1–2 hours; the stated duration allows 1 hour.
Step 3
Lift the cutlets into the two beaten whole eggs and refrigerate for another 1–2 hours, allowing 1 hour for the stated duration. Coat with fine breadcrumbs. Discard the used marinade and any remaining raw coating egg.
Step 4
Heat 60 g butter in a wide frying pan over moderate heat. Sauté the cutlets in batches, turning gently, until golden and cooked through to 74°C, about 3–4 minutes per side. Keep the cooked cutlets hot while preparing the sauce.
Step 5
In a small saucepan whisk the three yolks, 30 g butter and juice of half a lemon. Warm very gently, preferably over barely simmering water, whisking constantly until the butter melts and the sauce begins to thicken. Bring it to 74°C without letting it boil, then immediately spoon it over the hot cutlets.
Step 6
Keep the coated cutlets over very low heat for a short final moment, about 30–60 seconds, moving the pan gently so the sauce coats without scrambling. Serve promptly.
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