Season the meat. Fry in hot butter on both sides (veal steaks two to three minutes per side, depending on thickness), keep warm. Let the gravy melt with the veal stock, boil on high fire until it is well half cooked.
In the meantime, grate half of the green parts of the lime peel, cut the other half into thin strips, squeeze the juice of one half of the lime, add everything to the sauce and simmer briefly. Add the cream. Simmer the sauce until it thickens slightly. Season to taste and pour over the meat.
Garnish with lime slices to taste. Serve with dry rice.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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