Veal Escalope with Lemon and Herb Foam Sauce

A great pasta dish for any occasion:

Sauté shallot in enough butter until translucent, extinguish with wine, add thyme and a sprig of lovage and cook by half. Pour the stock and add the juice of a lemon and zest and cook for about 4 minutes. Pass through a fine sieve and pour into a round metal bowl for the water bath form.

Fry the cutlets in butter/oil until well browned, turn to the other side and also fry quickly, then remove from the frying pan on the spot, season with pepper, season with salt and keep warm wrapped in aluminum foil.

Meanwhile, heat water in a small pot and place the sauce in the baking dish over the water bath, add 2 egg yolks to the heated sauce with a whisk and stir while beating at a moderate temperature until the sauce is very creamy. However, it should not become thick like a pudding! Remove from the water bath, season with salt, pepper, juice of one lemon and stir in the spice mixture.

Serve the cutlets with the sauce – top each with a lemon slice and serve with long-grain rice or noodles.

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