Scallopine al Limone

Name: Scallopine al Limone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Organic lemons; 2 Federation Rocket; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 4 Veal cutlet (approx. 150 g each); 4 TABLESPOONS Flour; 4 TABLESPOONS Oil; 2 TEASPOONS clarified butter; 50 ml Vegetable broth

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Organic lemons
2 Federation Rocket
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
4 Veal cutlet (approx. 150 g each)
4 TABLESPOONS Flour
4 TABLESPOONS Oil
2 TEASPOONS clarified butter
50 ml Vegetable broth

Directions

1
Wash the lemons hot and grate them dry. Grate the zest of 1 lemon with a fine grater. Halve the lemon and squeeze the juice. Cut another lemon into slices. Clean, wash and drain the rocket well. Mix vinegar, some salt and pepper. Embezzle olive oil
2
Wash the meat, dab dry, cut in half and season with salt and pepper. Turn meat in flour and tap well. Heat 2 tablespoons of oil in a frying pan, fry 2 escalopes for about 4 minutes while turning and add 1 teaspoon of clarified butter shortly before the end of the cooking time. Remove meat from the pan and keep warm. Do the same with the remaining escalopes
3
Deglaze the meat with stock and lemon juice. Bring to the boil, season with salt and pepper. Mix salad with dressing. Arrange meat, salad and lemon slices on plates. Drizzle meat with some sauce and garnish with lemon zests. Ciabatta tastes good with it