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Scaloppine al limone
Ingredients:12 veal escalopes3 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 |
Suggested wine:
Soave Corte Giacobbe, Dal Cero
|
Preparation
Melt 1 1/2 oz. butter in a shallow pan. Dust the veal with flour and sauté briskly, 30 secs. on each side. Remove from the pan, place in 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 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 2 slices of lemon with a pinch of parsley on each escalope and serve.
Melt the remaining butter in a clean skillet,. When hot, add a splash of dry white wine, let 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 2 slices of lemon with a pinch of parsley on each escalope and serve.
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