Veal escalopes with lemon sauce * * * Scaloppine al limone
Find here the ingredients and how to make your veal escalopes with lemon sauce or “scaloppine al limone”!
- 8 veal escalopes
- 75 gr butter
- 2 lemons (1 squeezed, 1 thinly sliced into 12 slices)
- salt and white pepper
- 1 glass of white wine (optional)
- 1 tablespoon parsley, chopped
Melt half of the butter in a shallow pan.
Dust the veal with flour and sauté briskly for less than one minute on each side or until they are lightly and evenly browned. Then transfer them to a plate and keep hot while you make the sauce..
Melt the remaining butter in a clean skillet. When hot, add a splash of white wine (optional), let reduce quickly then add the juice of one lemon, salt and pepper to taste and parsley.
Boil until the liquid has reduced slightly, then reduce the heat to moderate and return the escalopes to the pan and cook for a couple of minutes.
Place 2 slices of lemon with a pinch of parsley on each escalope and serve.