Lemon scallops

Ingredients for 4 servings:

• 2 lemons, organic
• Salt
• pepper
• Sugar
• 6 tbsp olive oil
• 4 veal escalopes or pork escalopes, 175 g each
• 50 g butter, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Veal escalopes marinated in lemons

Wash the lemons in hot water and dry them. Slice 1 lemon. Zest the other, then halve and squeeze the juice. Mix the juice with a little salt and pepper. Whisk in 6 tablespoons of oil. Stir in the lemon zest. Wash the schnitzel, pat dry, and halve it. Cut open a freezer bag, place the schnitzel in it, and pound it thinly. Place it in a wide dish and pour the lemon oil over it. Cover and marinate in the refrigerator for about 1 hour, turning once during the process. Remove the meat from the marinade and let it drain slightly. Reserve the marinade. Heat a large frying pan without fat. Fry 4 schnitzels over high heat for about 1 minute on each side. Season with salt and pepper. Remove, wrap in aluminum foil, and keep warm in a hot oven (75°C). Fry the remaining schnitzels in the same way. Fry the lemon slices in the hot cooking fat for 1/2–1 minute on each side, keep warm. Pour the entire marinade into the pan. Stir to loosen any juices and bring to the boil. Remove the pan from the heat and let it cool briefly. Cut the cold butter into small cubes. Gradually stir it into the sauce. Season with salt, pepper, and about 3 teaspoons of sugar. Serve with roasted asparagus and ciabatta bread.