This comforting Syrian dish features tender veal slices pan-fried in butter until golden, then coated in a tangy lemon and garlic sauce. It’s best enjoyed with fresh fries and warm Arabic bread, perfect for dipping into the rich, zesty sauce.
Ingredients 10
Potato
Veal Scalopenin
Lemon Garlic Sauce
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Method 9
Potatoes
Microwave the according to package instructions until tender.
Cut the into halves and mix with the and 1/2 tablespoon of .
Heat in a large non-stick skillet over medium heat. Add the cut side down and sauté until golden and crisp. Flip to the other side (skin side). Season with salt and black pepper to taste. This process will take around half an hour on very low heat, which is why it is the first step.
Veal
Heat a pan over medium-high heat. Do not add all the at once; add it gradually as you pan-fry the . Add the veal slices in batches and season with salt and pepper while frying. Pan-fry for 1-2 minutes per side or until golden and just cooked through. Remove and set aside on a plate.
Lemon Sauce
To make the lemon garlic sauce, melt 20 g of butter in the same pan. Add the and stir until the flour is golden in color.
Add the and cook for 1 minute until fragrant.
Gradually whisk in the fresh and , stirring to avoid lumps. Season with salt and black pepper to taste. Simmer for 2-3 minutes until slightly thickened.
Return the cooked to the pan. Simmer for 1-2 minutes to heat through and coat the veal.
Serve the with the , accompanied by the sautéed . Enjoy with fresh fries and warm Arabic bread, if desired.
