Veal with Lemon and Mozzarina

1 package, 250 g

Saputo brand-name Mozzarina Mediterraneo, mozzarina cheese, cut in 8 slices

Saputo brand-name Mozzarella (stretched)

50 ml

flour

To taste

salt and freshly ground pepper

600 g

veal tenderloin, cut into 8 thick médaillons

2 cloves

garlic, peeled and crushed with the blade of a knife

45 ml

olive oil

125 ml

chicken or veal stock

1

lemon, sliced

30 ml

freshly squeezed lemon juice

To taste

thyme fresh

Flour the veal pieces and season with salt and pepper. Set aside.

In a pan, cook the garlic gently in oil for a few minutes to release its flavour. Remove garlic.

Sauté the veal for 1 to 2 minutes on each side.

Remove from pan and keep warm.

Deglaze the pan with the stock and reduce for 1 to 2 minutes.

Return the veal to the pan and add the lemon slices and lemon juice.

Top each piece of veal with a slice of cheese.

Turn off heat, cover and let sit until cheese melts slightly.

Sprinkle with thyme and ser