in Recipes

Veal loin in lemon sauce

updated

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Ingredients for 4 servings:

  • 4 slice(s) of veal loin, 150 g each
  • 250 g mushrooms
  • 25 g butter
  • 1 pinch of lemon pepper
  • 1 pinch of herbal salt
  • 1 lemon(s), juice
  • 150 g crème fraîche
  • 1 bed of cress

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Rinse the veal loin and pat dry, then flatten slightly with the heel of your hand. Clean the mushrooms with a brush and halve them. Heat butter in a pan. Season the veal loin with lemon pepper and herb salt and drizzle with lemon juice. Briefly sear on both sides in the pan. Add the mushrooms to the pan and sauté briefly. Spread the crème fraîche over the loin. Trim the cress with scissors and fold in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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