Scaloppine Al Limone Veal Escalopes With Lemon Lombardia Food

SCALOPPINE AL LIMONE (VEAL ESCALOPES WITH LEMON) -LOMBARDIA

Steps:

• Juice the lemons.
• Mix the juice with 75 mls of the olive oil, a pinch of salt and a pinch of freshly ground black pepper.
• Pour this mixture over the veal, cover and let it marinate for 10 minutes to an hour maximum.
• Heat a frying pan over medium high heat and add 15 mls olive oil. Remove the veal from the marinade, reserving the marinade, and add to the frying pan in a single layer.
• Cook for 1 to 2 minutes until coloured and turn over.
• Cook for another 1 to 2 minutes and remove the veal from the pan and place on a serving plate. Add the marinade to the pan.
• Cook until it has reduced and very little liquid is left.
• Remove from the heat and pour over the veal to serve.

VEAL "AL LIMONE"

Steps:

• Place veal in non-corrodible dish. Place crushed coriander seeds, honey, lemon juice and vegetable stock in saucepan.
• Bring to boil and remove from heat.
• Pour sauce over veal.
• Cut lemons in half and place them cut side down on the meat.
• Cover and refrigerate for 12 hours. Turning once or twice.
• Remove veal from marinade and grill or barbeque on both sides until cooked to your liking.
• Season with salt and pepper.
• Just before veal is cooked, place leftover marinade in saucepan and bring to boil and simmer for a minute.
• Pour sauce on top of cooked steaks.