• 4servings
  • 55minutes
  • 150calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the sauce:

  2. 1 head garlic

  3. 150ml (5fl oz) low-sodium chicken stock

  4. 4 tbsp fresh lemon juice

  5. 2 tsp cornflour

  6. For the veal:

  7. 4 veal escalopes,

  8. 115g (4oz) each 1 tbsp Dijon mustard

  9. 1 lemon, very thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C (375°F, gas mark 5). Wrap the garlic in foil and bake for about 45 minutes or until tender (the packet will feel soft when pressed). When cool enough to handle, cut off the top of the bulb, squeeze out the garlic pulp into a small bowl and mash until smooth.

  2. Preheat the grill to moderate. Brush the escalopes with the mustard. Top each escalope with 3 lemon slices. Grill the escalopes for about 2 minutes or until cooked through. Transfer the escalopes to a platter and cover loosely with foil to keep warm.

  3. In a small saucepan, whisk the stock and lemon juice into the cornflour. Whisk in the roasted garlic. Bring to the boil over medium heat and boil for 1 minute or until the sauce is lightly thickened. Spoon the sauce over the veal and serve immediately.


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