Recipe for Veal with Lemon
Veal in lemon sauce is a classic Italian dish, enriched with freshly squeezed lemon juice and grated zest for a citrusy twist. Pair with a light side dish to balance and enhance the dish's elegance.
Instructions
- Start by cutting the veal shoulder into 2 cm cubes on each side, to ensure even cooking and easy tasting.
- Take a large saucepan and pour in some extra virgin olive oil, then add the veal cubes.
- Thoroughly wash the lemons under running water, dry them, and grate some of their zest, avoiding the bitter white part, to set aside for later use.
- Squeeze the lemons, straining the juice to remove seeds and pulp residues.
- Add the lemon juice to the saucepan with the veal and some fresh basil leaves to further flavor the dish.
- Cover the saucepan with a lid and let it cook over medium-low heat for about 40 minutes, checking occasionally to ensure the meat does not dry out too much, adding some warm water if necessary.
- Once the veal is tender and well cooked, season with salt and freshly ground black pepper according to your personal taste.
- Plate the veal with lemon on a warm serving dish, garnishing with the set-aside fresh basil leaves and thin slices of lemon for an inviting aesthetic touch.
Notes
To add an extra touch to the traditional veal with lemon recipe, I decided to add a small amount of grated lemon zest to the marinade. This addition intensifies the citrusy aroma of the dish without overpowering the delicate flavor of the veal. Furthermore, I suggest serving this dish with a light side such as a fresh green salad or grilled vegetables to balance the flavors and enhance the dish's elegance.