Let Sousou tell you how to prepare this dish. Check out how to guarantee tender meat that comes with a tang.
6 thin veal steaks, each cut into 3
4 tablespoons olive oil
100 g butter
3/4 cup lemon juice
3 tablespoons chopped parsley
¾ cup plain flour for coating
ground black pepper & salt
Heat the oil and half of the butter in a large frying pan. Coat the veal in flour and start frying in batches until lightly browned on both sides. Set aside in a plate and season with salt and pepper.
Lower the heat and add the lemon juice with the remaining butter and the parsley, stirring to combine.
Add the veal steaks and turn them in the sauce until well heated.
Serve in a plate with potatoes and ground black pepper
Spread over the chopped parsley.
If you like the sauce more sour, just add lemon.
