Veal Scaloppine with Lemon
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 Lemons, thinly sliced
- Juice of one lemon round, sliced about 1/4"
- 1 1/2 lb Veal scaloppine from the top
- Scallops
- 2 tb Olive oil (garnish)
- 3 tb Finely chopped fresh parsley thick
- 1 c All-purpose flour
- Salt and pepper to taste
- 1/2 c Butter
Contains
GlutenMilkMolluscs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pound veal scallops between 2 sheets of waxed paper until they are about 1/8 inch thick. Blot meat with paper towels, then lightly dust with flour and shake off excess.
- Heat 1 tablespoon oil and half the butter in a large skillet over medium heat. When butter and oil are sizzling, brown veal slices, a few at a time, on both sides. Remove and keep warm. Add butter and oil between batches as needed.
- Remove skillet from heat and add lemon juice and any remaining butter, scraping browned bits from bottom of pan.
- Add parsley and veal and season to taste. Cook over medium heat about 5 minutes. Remove veal to platter, pouring juices over all and garnishing with lemon slices. Serves 6.
- 0-89535-147-1 SHARED BY: Jim Bodle 3/93
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board