Veal Or Lamb Kidneys Sauteed With Lemon And Mustard Recipes

VEAL OR LAMB KIDNEYS SAUTEED WITH LEMON AND MUSTARD

Steps:

• Mash together the mustard and 3 tablespoons of the butter and set aside.
• Remove the button of fat at the kidney hilum without piercing the flesh. Kitchen scissors work best for me. If the butcher left any opaque membrane on the kidney, remove it.
• Over medium heat melt the remaining 3 tablespoons butter in a medium skillet until the foam begins to subside.
• Roll the kidneys in the melted butter, then cook them uncovered for about 10 minutes, turning every minute or two. Regulate the heat so that the butter is always very hot but not discoloring. The kidneys should brown lightly and stiffen but not become hard.
• Remove them from the skillet and keep warm for the few minutes it takes to make the sauce.
• Stir the shallots into the butter in the skillet and cook for about one minute. Add the wine and the lemon juice. Boil, scraping up the coagulated cooking juices and reduce the liquids to about 4 tablespoons.
• Off heat swirl in the mustard butter by spoonfuls into the skillet.
• Rapidly cut the kidneys into slices 1/8 inch thick (they should be a light pink). Sprinkle with salt and pepper.
• Toss the kidney slices in the skillet with their juices and the parsley over low heat for a minute or two to warm them without allowing the sauce to simmer.
• Serve immediately, preferably on warmed plates.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

VEAL SCALOPPINE IN LEMON SAUCE

Steps:

• Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
• Compine flour, salt and pepper and dredge meat in mixture.
• Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
• Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
• Serve immediately, garnishing as desired.