Veal Medallions in Lemon Butter

WOW, tried this last night and it turned out so well, thought I would share it here. This recipe comes from Fast Paleo and I don’t think I really did much to it to make it very different.

Warning, this is a Paleo recipe as it contains eggs (which I have reintroduced) . If you are totally AIP compliant, then you would have to use an egg alternative such as a gelatin egg mixture and I don’t know how well that would work.

Veal Medallions in Lemon Butter

Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 4 servings

Ingredients

  • 1 1/2 lb. Veal scallops scallopini cuts
  • 1 c Tapioca flour
  • Salt to taste (for flour seasoning)
  • Pepper to taste (for seasoning)
  • 4 eggs beaten
  • 1/4 c Water
  • 1/4 Olive oil or oil of choice
  • 1/4 c Butter (or Vegan butter)
  • 1/4 c Fresh Lemon juice
  • Fresh parsley chopped

Instructions

  1. Trim veal. Using meat mallet, pound to flatten the veal scallops.
  2. Mix flour, salt and pepper. Dredge the veal in flour.
  3. Beat and mix eggs and water. Dredge floured veal in egg mixture.
  4. Heat oil in a large skillet, use more oil if needed. Heat until the oil sizzles.
  5. Saute veal on both sides until golden brown, quickly. Remove veal from skillet and place on hot plate. Discard oil.
  6. Heat butter and lemon juice in skillet and coat both sides of veal pieces with sauce.
  7. Place veal on a hot plate and garnish with parsley.
  8. You can make extra sauce and drizzle over the veal.