A delightful and easy-to-make veal dish with a tangy lemon butter sauce.
Season the veal medallions with salt and pepper on both sides.
Ensure the seasoning is even for consistent flavor.
Dredge the veal medallions in the flour, shaking off any excess.
Use a shallow dish for easy coating.
Heat the butter in a skillet over medium heat until melted and slightly bubbling.
Do not let the butter burn; adjust the heat if necessary.
Cook the veal medallions in the skillet, browning each side for about 3 minutes until golden and cooked through.
Cook in batches if needed to avoid overcrowding the skillet.
Remove the veal from the skillet and keep warm on a serving platter.
Cover the platter with foil to retain heat.
Juice one lemon and slice the other into thin rounds.
Roll the lemon on the counter before juicing to extract more juice.
Add the lemon juice and slices to the skillet, cooking for 2 minutes.
Scrape the skillet to incorporate any browned bits into the sauce.
Stir in the cream and cook for another 2 minutes until the sauce thickens slightly.
Stir continuously to prevent the cream from curdling.
Pour the sauce over the veal medallions and serve immediately.
Garnish with fresh parsley for added color and flavor.
