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Veau au CitronTatsu Arai from Tatsu's French Restaurant

Veau Au Citron
Posted: 02/1/2009

Makes one serving
5-6 ounce veal loin, thinly sliced
Salt and pepper
Flour for dredging
2 tablespoons vegetable oil
½ ounce dry white wine
3 slices of lemon, sliced widthwise
Juice from one-half lemon
1 teaspoon capers
2 tablespoons unsalted butter
½ teaspoon soy sauce
½ teaspoon chopped parsley

Tatsu's French Restaurant

Pound out veal slices to an even thickness, salt and pepper, and dust lightly with four. Add vegetable oil to a hot sauté pan over medium-high heat. Sauté veal quickly, about 1½ minutes on each side (do not cook well-done). Transfer veal to a warm plate and discard oil from pan. Return veal to the same pan and add the wine to deglaze. When the wine is nearly gone, add capers, butter, soy sauce and lemon slices, and then swirl in pan. Plate the veal and pour sauce over it, garnishing the dish with chopped parsley.

Cook Time: 35 minutes