Scaloppine Al Limone – Lemon Veal Escalopes

Scaloppine Al Limone – Xocolatl CC BY-SA 3.0

Ingredients

12 veal escalopes
3 oz. butter
2 lemons (1 squeezed, 1 thinly sliced into 12 slices)
flour
white wine
salt
white pepper
1 oz. dry white vine
1 tbs. parsley, chopped

How to make the Scaloppine Al Limone – Lemon Veal Escalopes:

Melt 1 1/2 oz. butter in a shallow pan. Dust the veal with flour and saute briskly, 30 secs. on each side. Remove from the pan, place in a serving platter, and set aside in a warm place.

Melt the remaining butter in a clean skillet. When hot, add a splash of dry white wine, let it reduce quickly, then add the juice of one lemon, salt, and pepper to taste and parsley. While very hot and foaming, pour the sauce over the veal. Place two slices of lemon with a pinch of parsley on each escalope and serve.

Serves 4-6

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.