Veal with lemon and thyme

I suppose to upload this recipe last week, after we had this for dinner, but somehow i couldn't find these image until today.

Last week when we did shopping, i saw some veal meat, I've try them before, but its been a while since we had them for dinner, so i grab a package and cook them right away for dinner.
On the original recipe says veal with lemon and oregano but i substitute with thyme, which is so delicious, I'm glad that i used the fresh thyme, Actually i don't know what is the real veal looks like ( what kind of animal), can anyone tell me please... i think its halal, isn't it? and its not pork.

I think you can use beef as well if you like, but for me i had enough of beef every week and started to feel bored with them ^_^.

By the way, i won't be able to update my blog, ( but feel free to visit and browse my recipe), the reason is that i must have a little surgery (Therapy) in the hospital (Royal womans hospital), its a bit of a stress thinking of what might happen there, i wasn't sleeping well lately because of this issue. We'll bring my daughter along, since she never be apart from her Mommy, and i don't want to let her get too upset with someone else ( that will make me worry a lot more), i don't know how long i will be there and what procedure they will give me, but wish me luck OK?.

I will update my blog as soon as i can, after or during my recovery ( even thou i can't cook yet, but i still have some food pictures, that i didn't upload yet). Cheers...

Veal with lemon and thyme

Ingredients:

• 8 veal schnitzels
• plain flour, for dusting
• salt and cracked black pepper
• 2 tablespoons olive oil
• 50g chilled unsalted butter, cubed
• 1 clove garlic, chopped
• 2 tablespoons whole thyme leaves
• 1 tablespoon lemon juice
• Steamed broccoli, Ti's style of Cajun baked potatoes
  

Method:

1. Dust veal in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Add oil and cook veal, in batches, for 2-3 minutes each side. Remove and keep warm.
2. Reduce heat to medium-low and add butter, a little at a time, whisking constantly, until mixture starts to thicken and form a sauce. Add garlic and thyme leaves, and cook for another 2 minutes. Stir through lemon juice.
3. Return veal to the pan to warm through and serve immediately with potatoes and steamed broccoli.

Notes & tips

• Italians use the word scaloppine for dishes using thin slices of meat (usually veal) which are dusted in flour and sauteed and then served with a simple sauce. For a variation, this recipe also works well with chicken breasts or fish fillets. Different herbs can be substituted such as oregano basil or marjoram.

Source

Simply Food - July 2007 , Page 4