SCALOPPINE AL LIMONE (VEAL ESCALOPES WITH LEMON) -LOMBARDIA
Categories: Kids, Gluten Free, Dairy free, Healthy, Quick and EasyThis is a quintessential Italian dish, made quickly at home and can be served with salad. In Italy, this dish is made with veal but it can also be made with thinly cut, pounded chicken breast, pork loin or turkey breast.
Provided by Woo Wei-Duan
Categories Main Course (Secondo)
Time 13m
Yield 4
Number Of Ingredients 5
Steps:
- Juice the lemons.
- Mix the juice with 75 mls of the olive oil, a pinch of salt and a pinch of freshly ground black pepper.
- Pour this mixture over the veal, cover and let it marinate for 10 minutes to an hour maximum.
- Heat a frying pan over medium high heat and add 15 mls olive oil. Remove the veal from the marinade, reserving the marinade, and add to the frying pan in a single layer.
- Cook for 1 to 2 minutes until coloured and turn over.
- Cook for another 1 to 2 minutes and remove the veal from the pan and place on a serving plate. Add the marinade to the pan.
- Cook until it has reduced and very little liquid is left.
- Remove from the heat and pour over the veal to serve.
VEAL "AL LIMONE"
My favourite restaurant quality veal scallopine with a lemon sauce. Fabulous. Time includes 12 hours marinating time.
Provided by Wendys Kitchen
Categories Veal
Time 12h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place veal in non-corrodible dish. Place crushed coriander seeds, honey, lemon juice and vegetable stock in saucepan.
- Bring to boil and remove from heat.
- Pour sauce over veal.
- Cut lemons in half and place them cut side down on the meat.
- Cover and refrigerate for 12 hours. Turning once or twice.
- Remove veal from marinade and grill or barbeque on both sides until cooked to your liking.
- Season with salt and pepper.
- Just before veal is cooked, place leftover marinade in saucepan and bring to boil and simmer for a minute.
- Pour sauce on top of cooked steaks.
Nutrition Facts : Calories 39.5, Fat 0.3, Sodium 3.5, Carbohydrate 16.5, Fiber 5.1, Sugar 4.5, Protein 1.3
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
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