Lemon scallops

Ingredients for 2 servings:

• 2 veal escalopes
• Marsala
• Paprika powder
• pepper
• Salt
• low fat
• ½ lemon(s)
• 4 dashes artificial lemon juice

Instructions

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

Veal schnitzel

First, pound the schnitzels until soft, then season with paprika. Add a little fat to the pan (better a little than too much) and fry the schnitzels. Then season with salt and pepper. Add Marsala to the pan, submerging the schnitzels halfway in the Marsala. Add 3-4 squeezes of lemon juice to the Marsala, then fry the schnitzels and let them simmer. Now cut the lemon into slices about 5 mm thick and add them to the pan. Then fry the meat and turn it over until it is cooked through. When the Marsala-lemon mixture has evaporated, you can add more (depending on your taste), as the schnitzels must always be immersed in this Marsala-lemon mixture and should never be fried directly. The only important thing: never pour the lemon juice directly onto the schnitzel, otherwise it will taste like you’re biting into a lemon.