Italian cuisine · Meat & Kebab

Scaloppine al Limone

Thin veal escalopes pan-fried in butter and deglazed with lemon juice and stock into a glossy sauce.

Ingredients · for 4 servings

• 600 g veal escalopes (thinly sliced)
• 4 tbsp flour
• 60 g butter
• 2 tbsp olive oil
• 2 organic lemons
• 150 ml strong chicken broth
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Pound the veal escalopes between two layers of plastic wrap to 4–5 mm, season with salt and pepper and coat both sides in flour; tap off the excess.
2. Finely grate the zest of one organic lemon and squeeze the juice from both lemons.
3. Heat 30 g butter with the olive oil in a wide pan until very hot and fry the escalopes in batches for 1–2 min. per side until golden brown; remove and keep warm.
4. Deglaze the pan drippings with the chicken broth, scraping with a wooden spoon, and reduce by half over 2–3 min.
5. Stir in the lemon juice and zest and swirl in the remaining cold butter in small pieces until the sauce is glossy and lightly thickened – don't let it boil again.
6. Turn the escalopes briefly in the sauce, sprinkle with chopped parsley and serve immediately, classically with bread or boiled potatoes.