scaloppine con lime

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash lemons hot, rub dry. Grate the zest of 1 1/2 lemons. Halve the grated lemons and squeeze the juice. Cut the remaining lemon into slices. Mix lemon juice with 2-3 teaspoons of sugar, a little salt and pepper, fold in 6 tablespoons of oil. Stir in lemon zest, except for a little bit for sprinkling.

2. 2

   Dab veal escalope dry, cut in half, beat flat between 2 layers of foil, place in a flat dish or bowl. Pour the lemon-oil mixture over it, cover and marinate in the refrigerator for about 1 hour, turning 1x in between. Wash asparagus, dab dry, cut off woody ends

3. 3

   Remove the meat from the marinade, let it drip off and catch the marinade. Heat 2 tablespoons of oil in a pan. Fry the meat on each side over high heat for about 1 minute, season with salt and remove. Add lemon slices to the hot frying fat, fry for 1/2-1 minute on each side, remove

4. 4

   Pour the entire marinade into the pan, loosen the frying pan, bring to the boil. Cut butter into small cubes. Remove the pan from the heat and let it cool down briefly. Gradually add the butter cubes to the stock. Season to taste with salt and pepper. Heat 2 tbsp. oil in portions in another pan. Fry the asparagus for 6-8 minutes while turning, season with salt and pepper and keep the finished asparagus warm.

5. 5

   Put the schnitzel in the sauce and heat it up. Arrange schnitzel, sauce, asparagus and lemon slices on plates, sprinkle with lemon peel. Ciabatta tastes good with it

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
540 kcal

CARBS
10 g

FATS
37 g

PROTEINS
42 g