The Best Lemon Sauce For Veal Cutlets – A Surprisingly Easy Recipe!

Lemon sauce for veal cutlets is a culinary masterpiece that tantalizes the taste buds with its vibrant acidity and rich, creamy texture. This classic sauce is the perfect accompaniment to tender veal cutlets, enhancing their delicate flavor and creating a dish that is both elegant and satisfying.

Ingredients for a Zesty Lemon Sauce

• 1 cup unsalted butter, divided
• 1/2 cup all-purpose flour
• 3 cups chicken or veal stock
• 1 cup dry white wine
• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Step-by-Step Guide to Making Lemon Sauce

1. Melt the butter: In a medium saucepan over medium heat, melt 1/2 cup of the butter.
2. Whisk in the flour: Gradually whisk in the flour and cook for 1 minute, or until the roux is smooth and bubbly.
3. Add the stock and wine: Gradually whisk in the chicken stock and white wine until the sauce is well combined.
4. Simmer: Bring the sauce to a simmer and cook for 15-20 minutes, or until it has thickened.
5. Add the lemon juice and zest: Stir in the lemon juice and zest.
6. Season to taste: Add salt and pepper to taste.
7. Finish with parsley: Stir in the chopped parsley.

Tips for the Perfect Sauce

• Use fresh ingredients: Fresh lemon juice and zest will give your sauce the best flavor.
• Cook the roux properly: The roux is the base of the sauce, so it’s important to cook it until it is smooth and bubbly. This will help to prevent lumps in the sauce.
• Simmer the sauce: Simmering the sauce will help to develop its flavor and thicken it.
• Season to taste: Be sure to taste the sauce and adjust the seasonings as needed.

Veal Cutlets: A Canvas for the Lemon Sauce

Veal cutlets are thin slices of veal that are usually breaded and pan-fried. They are a versatile cut of meat that can be paired with a variety of sauces. Lemon sauce is a particularly good choice for veal cutlets because it complements the delicate flavor of the meat.

Serving Suggestions

Lemon sauce for veal cutlets can be served over a variety of side dishes, including:

• Pasta: Serve the sauce over your favorite pasta, such as linguine or spaghetti.
• Rice: Serve the sauce over cooked rice, such as jasmine or basmati.
• Vegetables: Serve the sauce over steamed or roasted vegetables, such as asparagus or broccoli.

Variations on the Classic

The classic lemon sauce recipe can be easily varied to suit your taste. Here are a few ideas:

• Add herbs: Stir in fresh herbs, such as basil, oregano, or thyme, to the sauce.
• Use a different type of wine: Try using a dry red wine, such as Cabernet Sauvignon, instead of white wine.
• Add a touch of cream: Stir in a few tablespoons of heavy cream to make the sauce richer.

Conclusion: A Culinary Symphony

Lemon sauce for veal cutlets is a versatile and flavorful sauce that is sure to impress your guests. With its bright acidity and creamy texture, this sauce will elevate your veal cutlets to new heights. So next time you’re looking for a delicious and easy way to dress up your veal, give this lemon sauce a try.

Frequently Asked Questions

Q: Can I use frozen lemon juice instead of fresh lemon juice?
A: Yes, you can use frozen lemon juice, but fresh lemon juice will give your sauce the best flavor.

Q: How can I thicken the sauce if it’s too thin?
A: You can thicken the sauce by adding a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, gradually whisk the slurry into the sauce until it reaches the desired consistency.

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce ahead of time and reheat it when you’re ready to serve. To reheat the sauce, simply place it in a saucepan over low heat and stir until warmed through.