scaloppine al limone

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the lemons in hot water and dry them. Cut 1 lemon into slices. Rub the peel off the other one. Then cut in half and squeeze. Mix the juice with some salt and pepper. Fold in 6 tbsp. oil.

2. 2

   Stir in lemon peel.

3. 3

   Wash the schnitzel, dab dry and cut in half. Cut open the freezer bag, place the schnitzel in between and tap thinly. Place in a wide mould and pour the lemon oil over it. Cover and marinate in the fridge for about 1 hour, turning once in a while.

4. 4

   Take the meat out of the marinade and let it drip off a little. Keep the marinade. Heat a large pan without fat. Fry 4 escalopes in it at high heat on each side for about 1 minute. Season with salt and pepper.

5. 5

   Remove, wrap in aluminium foil and keep warm in a hot oven (75°C). Fry the remaining escalopes in the same way. Fry lemon slices in hot frying fat for 1/2-1 minute on each side, keep warm.

6. 6

   Pour the entire marinade into the pan. Dissolve the frying set while stirring and bring to the boil. Remove the pan from the heat and let it cool down briefly. Cut cold butter into small cubes. Gradually stir into the sauce.

7. 7

   Season to taste with salt, pepper and about 3 teaspoons of sugar. Fried asparagus and ciabatta go well with it.

Nutrition Facts

KCAL
540 kcal

CARBS
6 g

FATS
37 g

PROTEINS
42 g