Lemon and Olive Veal Steaks |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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One Russell came up with tonight using ingredients on hand. it's based on a dish by Evelyn/Athens that we couldn't make when we realised we had no capers. Very lemony, and we thought, very nice. Ingredients:
2 tablespoons all-purpose flour |
salt & freshly ground black pepper |
2 (125 g) boneless veal steaks, we used butterflied loin |
1 tablespoon olive oil |
1/4 cup dry white wine |
1 tablespoon lemon juice |
2 tablespoons butter |
1/4 cup sliced green olives, ours were anchovy stuffed |
2 teaspoons chopped fresh parsley |
1 teaspoon chopped fresh thyme |
Directions:
1. Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess.
2. Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown.
3. Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce.
4. Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits.
5. Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.
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