Veal schnitzel in lemon sauce

Ingredients for 4 servings:

• 4 veal escalopes, 120 g each
• 2 lemon(s), untreated
• 6 tbsp oil (olive oil)
• 1 tbsp butter
• Salt
• Pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the veal escalopes crosswise and pound to a thickness of about ½ cm. Finely grate the zest of an untreated lemon and squeeze out the juice. Vigorously whisk the lemon juice with 4 tablespoons of olive oil, season with a little pepper, and mix in the grated lemon zest. Pour the marinade over the escalopes, cover, and let marinate in the refrigerator for at least 1 hour, turning once during the marinade. Spread 2 tablespoons of olive oil in a pan and heat. Remove the escalopes from the marinade and drain well. Place them in the hot pan and fry on both sides for about 2 minutes. Remove, cover, and set aside. Pour the lemon and oil marinade into the pan. Squeeze the second lemon, add the juice, and bring everything to a boil. Stir 1 tablespoon of butter into the sauce and let it melt, then season with salt and pepper. Place the escalopes in the sauce and let it heat up again. Arrange on warmed plates, pour the sauce over them, and serve immediately.