Restaurants›Tiny Lou's›VEAL ASSIETTE Recipe

VEAL ASSIETTE Recipe

Name: Tiny Lou's VEAL ASSIETTE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 pound Veal Tenderloin; 1 pound Veal Escalope; 6 tablespoons Unsalted Butter; 2 tablespoons Lemon Juice; 1 cup Glace de Veau (Veal Stock Reduction); 1 to taste Salt; 1 to taste Black Pepper; 2 tablespoons Fresh Parsley (for garnish)

Inspired by Tiny Lou's

Time30m

Serves2

tenderloin & escalope, lemon butter, glace de veau

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Ingredients

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Main Ingredients

Method

Cooking Instructions

Prepare the Veal

Season the veal tenderloin and escalope with salt and black pepper on both sides.

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.

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.

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.

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.