in Italy

Scaloppine al limone e all heritage

updated

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Ingredients for 4 servings:

  • 2 lemons, organic
  • 4 veal escalopes
  • ½ dl liqueur (Limoncello)
  • ½ dl veal stock (chicken stock for turkey)
  • 4 tbsp herbs (e.g. parsley, rosemary, sage)
  • Oil, for frying
  • Balsamic vinegar
  • lemon juice
  • salt and pepper

Instructions

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

Veal escalope with fried lemons and lemon sauce

Slice the lemons and fry them on both sides in a little oil until lightly browned. Keep warm. Pat the schnitzel dry and fry them in a hot griddle pan for 2 minutes on each side, then season with salt and pepper. Remove from the pan and keep warm. Deglaze the pan with limoncello and stock, bring to a boil, reduce the heat slightly, season to taste with balsamic vinegar, lemon juice, salt, and pepper, and add herbs. Arrange the fried lemons with the meat and sauce and serve. Serve with fresh pasta in sage butter.

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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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