Veal in Lemon-Pepper Batter
An every once-in-a-while treat for special occasions. Have your meat guy pound the veal steaks for you to save time.
4 veal steaks, bone removed and pounded thin
Flour (Wondra works well here)
2 teaspoons coarsely ground black pepper
Butter and vegetable oil for sautéing
Cut pounded veal into medallions. In a medium bowl, beat eggs and stir in lemon juice from 2 of the lemons. Blend in enough flour to make a medium batter (not too runny, not too firm). Stir in pepper.
Heat about 3 tablespoons each butter and vegetable oil in a large skillet. Dip veal in batter and fry over medium heat until golden, turning once (about 7 minutes). Don't crowd pan - do it in batches and keep cooked pieces in a warm oven. When all the veal is cooked, add the juice of 1 lemon to the skillet and deglaze. Pour over veal. Serves 4. Good with steamed asparagus and a loaf of fancy cheese bread.