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24-08-2013

Scaloppine al Limone

INGREDIENTS: Beef - 8 slices of veal (about 600 grams), 1 lemon, 1 tablespoon of cornstarch - water or vegetable broth 400 ml, salt, white pepper to taste, extra virgin olive oil 4-5 - spoons, flour as needed for dusting.


To prepare the scallops with lemon, lightly beat the veal slices and flour them well. In a large skillet place the oil and when hot, add the flour slices and let them brown on both sides being careful not to burn the oil. When the slices become golden remove them from the pan and place them on a plate that you keep warm. Dissolve in 400 ml of cold water a tablespoon of cornstarch then pour it in the same pan in which you browned the meat, adding it to the cooking, stir over low heat adding the lemon juice and the grated rind of lemon, waiting for the sauce thickens. Add salt and pepper, add the slices kept warm and cook for a few minutes, then serve the scallops with lemon and garnish the dish, if you like, with a few thin slice of lemon.

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