Scaloppine al Limone

Veal Scallops with Lemon

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

The fresh quality of this recipe makes it a perfect dish for the summer. I like to serve it with steamed potatoes and a very crisp green salad, or some green beans dressed with a drizzle of olive oil. If veal is out of the question for you, use turkey or chicken breast instead.

Ingredients

  • 12 veal or 6 turkey scallops or small boneless chicken breasts
  • 3 tablespoons all

Method

  1. Trim the meat, cut each piece in half and batten them all evenly with a meat mallet, covering the meat with a sheet of plastic wrap to prevent it from tearing. Spread the flour out on a large plate, add the scallops, and toss lightly in the flour to coat, shaking off any excess.
  2. Heat the oil in a skillet. Add the meat and cook until sealed on one side, turn it