Lemon Scaloppine
by Tavolino
Thin slices of veal pan-seared and flavored with a fresh, creamy lemon sauce. A classic Italian main course that is quick and refined.
Ingredients
- veal slices 8
- butter 50 g
- flour 20 g
- lemon 1
- oil 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- 1
Pound the 8 veal slices using a meat mallet to make them uniform.
- 2
In a non-stick pan, heat 2 tablespoons of oil with a portion of the 50 g of butter.
- 3
Place the veal slices in the pan and sear them over high heat on both sides.
- 4
Season the meat with salt and pepper to taste during cooking.
- 5
Remove the slices from the pan and set them aside on a plate.
- 6
Grate the lemon zest and squeeze the juice.
- 7
In the remaining pan drippings, pour in the lemon juice, the remaining butter, and 20 g of flour.
- 8
Mix well to create a smooth sauce.
- 9
Return the veal slices to the pan and let them simmer in the sauce for a few minutes.
- 10
Serve the scaloppine hot, garnished with the grated lemon zest.