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Deborah

Deborah Dana

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Recipe of Escalopes of Veal with Lemon
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Lis Robert

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Recipe

Escalopes of Veal with Lemon

30 min
Not so easy
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Rich escalopes of veal cooked in a lemon sauce and olive oil.
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Ingredients

4 servings
  • 8 pieces of Veal Scallop (or Milanese)
  • 1 Cup of flour
  • 1 tablespoon of Salt
  • 1 tablespoon of black pepper
  • 1/2 Cup of olive oil
  • 3 pieces of green lemon (your juice)
  • 1 piece of orange (your juice)
  • 1 piece of green lemon (the zest)

    Preparation

    Mix flour, salt and pepper in a bowl. Pass each of the scallops through the mixture and breading, place on a plate.
    Heat half of the oil and fry scallops 2 by 2 for 5 minutes or until they are cooked. Go adding the remaining oil.
    Once all the scallops were fried add the lemon juice, the orange juice and the zest. Return the scallops to the pan and cook for 2-3 more minutes.

    PRESENTATION

    Serve on a platter and decorate with parsley.

    TIPS

    Add a little more flour to the sauce if it is very watery.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    222
    kcal
    11%
    Carbohydrates
    47.4
    g
    16%
    Proteins
    8.6
    g
    17%
    Lipids
    1.7
    g
    2.6%
    Fiber
    7.6
    g
    15%
    Sugar
    0.3
    g
    0.3%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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