Lemon Scaloppine (veal cutlet in lemon sauce)

Name: Lemon Scaloppine (veal cutlet in lemon sauce) - Oana P.
Ingredients: 2 boneless veal chops; 4 tablespoons of butter; 8 slices of bacon; 1 lemon; 3 tablespoons of flour; 50 ml of white wine; 1 bunch of parsley; salt; white pepper. Side dish: 6 potatoes; 2 tablespoons of butter; salt. Bruschetta: 2 slices of bread; 2 tomatoes; 1 tablespoon of olive oil; 2 cloves of garlic; dried or fresh basil.

Diverse - Lemon Scaloppine (veal cutlet in lemon sauce) by Oana P. - Recipia

Scaloppine all Limone Recipe – Beef Cutlet in Lemon Sauce An elegant and sophisticated dinner doesn't have to be complicated or take hours in the kitchen. Scaloppine all Limone, which means beef cutlet in lemon sauce, is a refined yet easy-to-make dish that is sure to impress family and friends. With a fresh taste and invigorating aroma, this main course will undoubtedly become one of your favorite recipes. Let's get started! Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Servings: 2 Ingredients For the scaloppine: - 2 boneless beef sirloins (approx. 150 g each) - 4 tablespoons of butter - 8 slices of bacon - 1 lemon (juice and zest) - 3 tablespoons of flour - 50 ml dry white wine - 1 bunch of fresh parsley - Salt and white pepper to taste For the side dish: - 6 medium potatoes - 2 tablespoons of butter - Salt to taste For the bruschetta: - 2 slices of bread - 2 ripe tomatoes - 1 tablespoon of olive oil - 2 cloves of garlic - Dried or fresh basil to taste Preparing the Scaloppine 1. Preparing the meat: Wash the beef sirloins well, then dry them with a kitchen towel to remove excess moisture. Use a meat mallet to gently pound them so they become thinner and cook evenly. This classic technique helps retain juices and flavors in the meat. 2. Dredging in flour: Sprinkle salt and pepper on both sides of the meat, then dredge them in flour, shaking off the excess. This step will help form a delicious crust during frying. 3. Frying the meat: In a skillet, melt 2 tablespoons of butter over medium heat. When the butter is fully melted and starts to foam, add the beef cutlets. Fry them for about 2-3 minutes on each side until golden. Remove them from the skillet and keep warm. 4. Preparing the sauce: In the same skillet, add the remaining butter, and when melted, gradually incorporate the flour, stirring constantly to prevent lumps from forming. Then, pour in the white wine and lemon juice, mixing well. Season with salt and pepper to taste. Continue stirring for 15-20 seconds, then turn off the heat. 5. Preparing the bruschetta: Chop the tomatoes and garlic finely. Mix them in a bowl, add olive oil, salt, and basil. This mixture will add a fresh and vibrant note to your dish. 6. Assembling the dish: Wrap each beef cutlet with a slice of bacon and place them in a baking dish lined with parchment paper. Next to them, place the slices of bread for bruschetta. Put the dish in the preheated oven at 180°C for 10-15 minutes, just enough to cook the meat and toast the bread. 7. Preparing the side dish: Meanwhile, peel and cube the potatoes, then boil them in salted water until soft. Drain and mash them with 2 tablespoons of butter and salt, resulting in a creamy and flavorful puree. 8. Serving: On a plate, place a few spoonfuls of puree, top with the beef cutlet, pour over the lemon sauce, and sprinkle with chopped fresh parsley. Serve alongside the bruschetta with tomatoes and garlic. A perfect combination for a special dinner! Helpful tips - Choosing the meat: Make sure to choose high-quality, fresh beef to achieve a delicious dish. Buy sirloins with a thin layer of fat, as this will add flavor. - The sauce: You can adjust the acidity of the sauce by adding more or less lemon juice, depending on your preferences. - Variations: Instead of bacon, you can try wrapping the cutlets in prosciutto for a more delicate flavor. You can also add chopped green or black olives to the sauce for an extra kick. - The parsley: If you don't have fresh parsley, you can use dried parsley, but the flavors won't be as intense. Nutrition A serving of this dish contains approximately 450-500 calories, depending on the amount of butter and bacon used. It is a good source of protein, thanks to the beef, and contains the necessary vitamins and minerals from the potatoes and tomatoes. Frequently asked questions - Can I prepare this recipe in advance? You can prepare the cutlets in advance, but it is recommended to fry them just before serving to keep them juicy. The sauce can be made a few hours in advance and gently reheated. - What drinks pair well with this dish? A dry white wine, such as a Chardonnay or Sauvignon Blanc, will perfectly complement the flavors of this dish. Additionally, fresh lemonade or a lemon cocktail can be an excellent choice. - How can I make the puree creamier? You can add a bit of cream or milk to the puree for a richer texture. Also, make sure the potatoes are well boiled before mashing them. Now that you have all the necessary information, it's time to start cooking and enjoy this wonderful recipe! Scaloppine all Limone is more than just a dish; it is a culinary experience that will bring a touch of elegance to your everyday life. Enjoy your meal!

Lemon Scaloppine (veal cutlet in lemon sauce)

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