Veal With Rosemary

Recipe second for 4 people based on Veal - cooking method pan.

Preparation:

Preparation: Heat the oil in a pan and place the escalopes in it. Brown them over high heat for about 1 minute on each side. Lower the heat and continue cooking for about 5 minutes, turning the meat. Chop the lemon zest and mix it with the rosemary. Remove the escalopes from the heat and keep them warm. Put the rosemary and zest, 2 tablespoons of water and the butter into the pan and heat well. Pour this sauce over the scallops and serve.