Creamy lemon paste with veal steaks

Name: Creamy lemon paste with veal steaks
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 4 veal steaks, somewhat flattened; Black pepper from the mill and coarse salt; 4 tablespoons of flower; 4 tablespoons of olive oil; 1 knob of butter; 3 lemons; 1 glass of white dry wine; 4 tablespoons Mascarpone; 90 g freshly grafted Parmesan cheese; 1 tablespoon of cooking liquid of the pasta; 350-400 g fine spaghetti

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40min

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Enjoy tender calf steaks in a creamy lemon sauce with spaghetti and Parmesan cheese, ready in just 40 minutes!

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Ingredients

What do you need?

Quantity: 4P

4 veal steaks, somewhat flattened
Black pepper from the mill and coarse salt
4 tablespoons of flower
4 tablespoons of olive oil
1 knob of butter
3 lemons
1 glass of white dry wine
4 tablespoons Mascarpone
90 g freshly grafted Parmesan cheese
1 tablespoon of cooking liquid of the pasta
350-400 g fine spaghetti

Preparation method

How do you make this?

Place a large saucepan with salted water and bring to the boil.

Season the meat with salt and pepper and sprinkle with flour on both sides.

Lightly color both sides in olive oil and a knob of butter. Keep warm.

Cut one lemon into very thin slices and color on both sides in the same pan. Also put aside.

Deglace the pan with the juice of the other two lemons and white wine, let it boil for 2 minutes and stir in the mascarpone and 50 grams of Parmesan cheese.

Cook the pasta as stated on the package.

Add the pasta and lemon discs to the pan and add a tablespoon of cooking liquid. Mix well.

Serve with fried calf steaks and the rest of the cheese.

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