Moschari Lemonato Lemony Veal Food

MOSCHARI LEMONATO (LEMONY VEAL)

Steps:

• Wash and cut the veal in thin slices. Let it drain or pat dry.
• Heat the olive oil in a skillet and sauté the veal in three batches, on both sides.
• Remove to a pot.
• Add the onion and sauté until translucent, scraping the frying pan to loosen up the fond.
• When the onion is soft, add the garlic and mix for a few seconds and then add the rosemary.
• Add the water and bring to a boil.
• Put the pot with the meat on the heat and add the wine. Cook for a few minutes until the alcohol evaporates.
• Add the mixture of water with onions, garlic and rosemary. Bring to a boil, lower heat, cover with the lid and cook until the meal is tender, for about 1 hour.
• Dissolve the flour with the lemon juice. Pass it through a strainer to dissolve any lumps.
• Add the lemon juice as well as the salt and pepper and cook until the sauce thickens.
• Cook for 5 more minutes to absorb the flavours and let it rest for a while for the sauce to thicken.
• Serve with mashed potatoes, fried potatoes, rice, pasta or roasted potatoes, as I did.

VEAL LEMONATO

Steps:

• In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.
• Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.
• To the same pot, add the onion, garlic, and parsley and sauté until onion is translucent.
• Taste and season with salt and pepper if necessary.
• Now, deglaze with a touch of water and stir.
• Add the veal back to the pot with any juices it might have released.
• Add some oregano, not too much.
• Then add about a cup and a half of water and bring to a boil.
• Reduce heat to low and cover.
• Let it simmer for 2 hours or until meat is tender and sauce has thickened.
• Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.
• Remember to taste and check for salt regularly.
• Serve with rice or egg noodles.

SHERRY-LEMON VEAL MEDALLIONS

Steps:

• Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
• Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.