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Deborah

Deborah Dana
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Recipe

Escalopes of Veal with Lemon

30 mins
Half
5
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Rich escalopes of veal cooked in a lemon sauce and olive oil.
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Ingredients

4 portions
  • 8 veal scallops, (or Milanese)
  • 1 cup flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 cups olive oil
  • 3 lemons, (your juice)
  • 1 orange, (your juice)
  • 1 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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