Veal Scaloppine with Lemon and Garlic sauce
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
800 g baby potatoes, microwaved until tender, halved
1 tbsp coconut oil, divided
10 g butter
salt, to taste
black pepper, to taste
Veal Scalopenin
1 kg veal scaloppine, pounded thin, sliced
80 g butter, divided, for pan-frying veal
salt, to taste
black pepper, to taste
Lemon Garlic Sauce
20 g butter
3 tbsp plain flour
4 garlic cloves, crushed
1⁄4 cup lemon juice, fresh
1⁄2 cup water
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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 coconut oil.
Heat 1/2 tablespoon of coconut oil 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 crushed and cook for 1 minute until fragrant.
Gradually whisk in the fresh and 1/2 cup water, 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 veal scaloppine with the lemon garlic sauce, accompanied by the sautéed potatoes. Enjoy with fresh fries and warm Arabic bread, if desired.
