"Scaloppine" is a delicate and thin slices of veal, normally, that make special any Italian dinners! But it can also be slices of beef or chicken, that is passed to a wheat flour and sautéed in one of a variety of reduction sauces.
Fast and easy to cook as long as you choose the right condiment that can satisfy your palate each time. This time we are turning to those who love the fresh and acrid essence of lemon, which when thickening will become a delicious sauce! Scaloppine with lemon will immediately conquer you with their delicate and fragrant flavour. We eat this second dish accompanied with salad, or cooked vegetables and bread as we can use to make our "scarpetta" bread ritual. Surely to be generous with the ingredients, because lemon scallops are truly irresistible!
Serves 2.
INGREDIENTS:
300-350gr Veal slices (about 4-6 slices depending on the cutting)
1 Bio lemon zest and 50ml juice
00 flour for flouring
25g of butter
Extra virgin olive oil
Salt up to taste
Pepper to taste
With a grater start to prepare your lemon zest in a little dish. Then squeeze the lemon to get the juice, about 50ml.
Then beat the slices of veal with the help of a meat mallet (or you may have asked your butcher to do that for you), covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without rearing the pulp.
Flour the veal slices; prepare a large pan, melt a knob of butter with a drizzle of extra virgin olive oil in a pan over a low heat, then add the slices, raise to medium heat and brown the veal for a couple of minutes each sides.
Season with salt and black pepper, pour the lemon juice into the pan and cook over low heat for 2-3min. As soon as the sauce begins to thicken becoming creamy, you can turn off.
Serve right away with the cream that formed during cooking and with a dusk of lemon zest on the top.
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