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Veal cutlets with sour cream (escalope de veau a la sget)
6 servings
Roll pieces of veal in flour mixed with salt and pepper. Melt the butter in a pan and fry the meat on both sides over a low heat until soft (but not brown). Remove the meat onto a heated dish. Pour sour cream and lemon juice into the pan, mix them with the remaining juice and keep on a high heat for 3 minutes. Pour the resulting sauce over the meat.
Roll pieces of veal in flour mixed with salt and pepper. Melt the butter in a pan and fry the meat on both sides over a low heat until soft (but not brown). Remove the meat onto a heated dish. Pour sour cream and lemon juice into the pan, mix them with the remaining juice and keep on a high heat for 3 minutes. Pour the resulting sauce over the meat.
butter - 4 tbsp. spoons, salt - 1.25 tsp, wheat flour - 0.25 cups, veal - 1 kg, sour cream - 0.5 cups, ground allspice - 0.12 tsp, lemon juice - 2 tbsp. spoons
