Lunchbreak: Veal limone from Gene and Georgetti

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Michelle Durpetti

Gene and Georgetti
500 N. Franklin Street
(312) 527-3718

Grand Chef’s Gala
Friday, January 30
6:00 p.m. - midnight
Fairmont Chicago, Millennium Park
200 North Columbus Drive
To purchase tickets:

For more information about the Cystic Fibrosis Foundation:

Veal Limone

3 2 oz Veal Medallions
4 oz white wine
1 Tbs butter
1 cup flour
2 Tbs extra virgin olive oil
2 oz chicken stock
juice of 1/2 lemon
salt and black pepper, to taste
fresh chopped parsley (garnish)
3 slices of lemon (garnish)

Lightly dust the veal with flour. Heat olive oil in a fry pan. Place the veal into the pan, season with salt and pepper and sear for about 30 seconds. Turn over the veal, season this side as well with salt and black pepper and sear for about 30 seconds. Remove the veal and existing olive oil, replace the pan over the heat and add butter, pour in the lemon juice, white wine and chicken stock let it reduce for about 2 minutes Once your sauce is ready, transfer veal to a serving dish, pour the sauce over them, sprinkle with fresh chopped parsley and three slices of lemon and serve

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