Lemon Veal Escalope with Pasta
Cook tagliatelle in plenty of boiling salted water according to package instructions until al dente.
Season meat with salt and pepper. Heat clarified butter in a pan and cook escalopes for about 2 minutes per side or until golden brown. Remove from the oven and wrap in aluminum foil to keep warm.
Add shallot and garlic to the same pan and saute for a few minutes, deglaze pan with cognac and broth. Add lemon zest from one lemon and crème fraîche, season with salt and pepper.
Cut the other lemon into thin slices and arrange on warmed plates in a fan pattern. Drain tagliatelle and arrange on top of lemons with a fork. Top each serving with two pieces of meat and drizzle with sauce. Garnish with lemon balm and serve.