FEATURED RECIPE

Tatsu Arai from Tatsu's French Restaurant

VEAU AU CITRON

Posted: 2/1/2009

INGREDIENTS:
Makes one serving
5-6 ounce veal loin, thinly sliced
Salt and pepper
Flour for dredging
2 tablespoons vegetable oil
½ ounce dry white wine
3 slices of lemon, sliced widthwise
Juice from one-half lemon
1 teaspoon capers
2 tablespoons unsalted butter
½ teaspoon soy sauce
½ teaspoon chopped parsley

INSTRUCTIONS:
Pound out veal slices to an even thickness, salt and pepper, and dust lightly with four. Add vegetable oil to a hot sauté pan over medium-high heat. Sauté veal quickly, about 1½ minutes on each side (do not cook well-done). Transfer veal to a warm plate and discard oil from pan. Return veal to the same pan and add the wine to deglaze. When the wine is nearly gone, add capers, butter, soy sauce and lemon slices, and then swirl in pan. Plate the veal and pour sauce over it, garnishing the dish with chopped parsley.

Cook Time: 35 minutes

FEATURED RECIPE ARCHIVES

La Tapenade
by Cafe Des Amis (posted 9/1/2010)

GRILLED DUCK ON POLENTA SQUARES
by Marina Grog & Galley (posted 8/1/2010)

Wood-Fired Salmon With Olive Oil Braised Vegetables
by Trezomare (posted 7/1/2010)

PAN-SEARED HALIBUT WITH SAVORY LEMON CURD, ROASTED STRIPED BEET PUREE, FINGERLING POTATO, LEEK & AND FENNEL HASH...
by Chaz on the Plaza (posted 6/1/2010)

GOAT CHEESESTUFFED ARTICHOKES
by Prime Rib Grill by Hereford House (posted 5/1/2010)

Seared Scallops
by Gaslight Grill (posted 4/1/2010)

Berkshire Bone-In Pork Loin Roast
by Shields Manor Bistro (posted 3/1/2010)

16-Ounce Frenched Double-Cut Pork Chop
by Ophelia's Restaurant & Inn (posted 2/1/2010)

Surf + Turf Burger
by Blanc Burgers + Bottles (posted 1/1/2010)

LINGUINI TOMATO BASIL WITH SALMON PATTIES
by Carlo's Copa Room (posted 12/1/09)

MEE GROB
by Lulu's Thai Noodle Shop (posted 11/1/09)

BRAISED RABBIT WITH POTATO GNOCCHI & SHIITAKES
by Michael Smith Restaurant (posted 10/1/09)

CRAZY ALFREDO
by Cascone's Restaurant (posted 9/1/09)

Minestrone Soup
by Anthony's Restaurant & Lounge (posted 8/1/09)

GREEN TEA BUCKWHEAT NOODLE SALAD
by Nara (posted 7/1/09)

SMOKED GRILLED PORK CHOPS WITH AU GRATIN POTATOES & MUSTARD FRUIT CHUTNEY
by JJ's (posted 6/1/09)

SEAFOOD-STUFFED TILAPIA
by Piropos (posted 5/1/09)

CHICKEN ENCHILADA SOUP
by Kokopelli Mexican Cantina (posted 4/1/09)

TOMATO BASIL SOUP
by Harry's Country Club (posted 3/1/09)

Veau au Citron
by Tatsu Arai (posted 2/1/09)

Chicken Pecan Salad
by Coach's Bar & Grill (posted 1/5/09)

WHAT’S SO GREAT ABOUT THE INGREDIENTS AT INDEPENDENT RESTAURANTS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect..