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You can substitute chicken breast cutlet strips for the veal in this recipe, if you prefer not to eat veal.
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| Veal Scallopini al Limone |
Ingredients
(6 servings - 17 g protein and 5 g carb per serving)
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| 1-1/2 pounds |
veal scallops, cut 3/8" thick and pounded |
| 1 tbsp |
fresh ground black pepper |
| 2 tbsp |
all-purpose flour |
| 2 tbsp |
butter |
| 2 tbsp |
olive oil |
| 3/4 cp |
beef broth |
| 1 whole |
lemon, cut into 6 thin slices |
| 1 tbsp |
lemon juice |
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- Pound veal scallops until 1/4" thick using heavy mallet or pressing with the bottom of a heavy pan.
- On plate, blend pepper and flour.
- Dip each veal scallop into flour, shaking off the excess.
- Heat heavy skillet over high heat.
- Add butter to pan.
- Melt butter.
- Add olive oil.
- Rotate pan to coat.
- When foam subsides, add veal.
- Saute about 2 minutes per side until golden brown.
- Transfer cooked veal to plate.
- Pour off most of the fat in the pan, leaving a thin coating.
- Add beef broth.
- Boil briskly for 1-2 minutes, stirring constantly.
- Return veal to skillet.
- Arrange lemon slices on top.
- Cover skillet and reduce heat to low.
- Simmer for 10-15 minutes or until veal is tender when pierced with fork.
- Transfer veal to serving plates.
- Surround with lemon slices.
- Stir broth in pan over high heat until thickened slightly.
- Pour over scallops.
- Serve while hot.
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