Italian lemon escalope

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash lemon hot and rub dry. Peel the zest. Halve lemon, squeeze juice and whisk with 4 tablespoons of oil, season with pepper and add lemon zest. Wash the slices of meat, dab dry and cut into three. Pour marinade over the escalopes and chill for about 1 hour.

2. 2

   Cook the noodles in boiling salted water according to package instructions. Remove the schnitzels from the marinade and let them drain well, catching the marinade while doing so. Heat 2 tablespoons of oil in a pan. Fry half of the schnitzels on each side for about 2 minutes. Fry the rest of the schnitzels in 2 tablespoons of oil in the same way. Remove the schnitzel from the pan and cover. Pour marinade and broth into the pan, bring to the boil briefly and stir in butter. Mix starch with 2 tablespoons of water and thicken the sauce with it. Season to taste with salt and pepper. Wash the basil, dab dry and, except for something to garnish, pluck off the leaves and cut into strips.

3. 3

   Pour marinade and broth into the pan, bring to the boil briefly and stir in butter. Mix starch with 2 tablespoons of water and thicken the sauce with it. Season to taste with salt and pepper. Wash the basil, dab dry and, except for something to garnish, pluck off the leaves and cut into strips. Drain the pasta. Arrange noodles and meat with sauce on plates, sprinkle with basil and pink berries. Garnish with basil and lemon slices

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
630 kcal

CARBS
55 g

FATS
26 g

PROTEINS
42 g