Lemon Veal with TWO mashes

There are more and less complicated recipes for the classical Lemon Veal but this one beats them all…

Sprinkle the veal scallopini with salt and dredge in flour. Saute in butter on high heat, very quickly. Transfer to your serving plate; place a small slice of butter on each piece of veal and sprinkle with lemon zest (I had some chopped dill left on the board so I used it too, but it is not necessary).

The two mashes are Cauliflower (boiled in salt water) with sourcream and potato and celery mash (boil together potatoes and celery until tender, about four celery ribs per one large potato) with a bit of butter.

Bon Appetite :)