Dinner: Lemon Veal with Intosso Olive Oil (Vitello al Limone)
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Category
Dinner
Cuisine
Italian
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
This is a quick and healthy weeknight dinner, and can be a great alternative to Veal Piccata if you have family members who aren't into capers. From start to finish, it's ready in 20ish minutes.
The secret to making this one great? Really good olive oil. We used our Oilala Intosso olive oil in this recipe- which has undercurrents of herbs and artichokes and balances out the lemon really well. Open this link to see the healthy properties and analysis of this year's batch that we import.
Parmigiano Reggiano is optional in this one. The classic recipe does not use it....but we won't judge!
Ingredients
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⅓ cup of high quality olive oil
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1.5 pounds of veal cutlets (thinly sliced)
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1 large lemon
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1 large garlic clove
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2 Tbs of butter
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All-purpose flour for coating
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Optional: grated Parmigiano Reggiano to top
Directions
Heat the olive oil and butter in a large pan, preferably made of cast iron or stainless steel.
Dice the garlic and sautee in the pan for 1-2 minutes.
Spread the flour on a plate and coat each piece of veal in a thin layer of flour.
Add the veal to the pan and cook for 5 mins on one side. Try not to move the pieces too much or the flour will separate.
Squeeze the lemon evenly over the veal and then flip the pieces to cook for another few minutes on the other side.
Top with Parmigiano Reggiano, if desired. Serve with a fresh salad and some good bread!