Veal Assiette Recipe

Inspired by Tiny Lou's

Time30m

Serves2

tenderloin & escalope, lemon butter, glace de veau

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Ingredients

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1
Prepare the Veal
Season the veal tenderloin and escalope with salt and black pepper on both sides.
2
Cook the Tenderloin
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the veal tenderloin and sear for about 3-4 minutes on each side, until browned and cooked to desired doneness. Remove from the skillet and let rest.
3
Cook the Escalope
In the same skillet, melt another 2 tablespoons of butter. Add the veal escalope and cook for about 2-3 minutes on each side until golden brown. Remove from the skillet and keep warm.
4
Prepare Lemon Butter Sauce
In the skillet, add the remaining 2 tablespoons of butter, lemon juice, and glace de veau. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.
5
Serve
Slice the tenderloin and arrange it on a plate alongside the escalope. Drizzle the lemon butter sauce over the veal and garnish with fresh parsley.