in Italy

Lemon Scallops

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Ingredients for 4 servings:

  • 12 veal schnitzels, approx. 80 g each
  • 3 tbsp olive oil
  • 3 lemons, the juice
  • Salt and pepper, from the mill
  • 1 cup broth
  • 2 tsp lemon zest, cut into fine strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

small veal escalopes with lemon sauce

Mix the olive oil with the lime juice and marinate the schnitzels for one hour. Quickly fry the schnitzels in olive oil, not too hot, until light golden brown. Keep warm, season with salt and pepper. Reduce the marinade, broth, and lemon zest, and season to taste. Serve with spinach or broccoli, tossed in butter, and rosemary potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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