Scaloppine al limone

Veal escalopes with lemon

Preparation info

  • Serves

    3

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

In this very versatile dish you can replace the lemon juice and water with white wine, Marsala, cream, or a few mushrooms, herbs and so on.

In Italy, veal can be bought ready for scaloppini. They are generally sliced from the tenderloin of milk-fed veal. Ask your butcher to cut thin, 60 g (2¼ oz), slices — or they can be cut thicker and pounded gently to flatten. Have your ingredients ready before you start, as this takes only a couple of minutes to cook. The recipe quantitie