Al Limone Veal Scaloppini

veal scaloppini and lemon sauce
 

Ingredients

 
  • 115 g (4 oz) milk-fed veal scallops
  • Juice of 1/2 lemon
  • Salt and pepper

Sauce

 
  • 60 ml (1/4 cup) white wine
  • 5 ml (1 teaspoon) white roux (1 teaspoon of butter and 1 teaspoon of flour)
 

Tags

Veal, Milk-Fed Veal, Scaloppini

Preparation


 
  1. 
In a skillet, heat 15 ml (1 tablespoon) of olive oil over high heat and brown the milk-fed veal scallop quickly on each side. Remove from pan and transfer to a warm platter.
  2. Deglaze the skillet with the lemon juice to recover the pan drippings.
  3. Add the sauce.
  4. 
Season to taste.

Related Product