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Piccatine al limone

Veal scallops with lemon

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 1 pound (450 g) veal fillet, thinly sliced
  • pepper

Method

Trim the veal slices to make uniform rounds. Sprinkle them with pepper and then dip them quickly in the flour, shaking off the excess. Melt half the butter in a skillet over medium heat until it foams. Add the meat slices and cook, turning once, for about 3 minutes total. Using a slotted spoon, remove the slices from the pan and place them, overlapping, on a warmed platter. Sprinkle with salt a

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