SCALOPPINE AL LIMONE – Sauteed Veal Scallops with Lemon

Ingredients

1 ½ pounds veal scallops, cut thin about ¼ inch
salt
Freshly ground black pepper
Flour
3 tbsp extra-virgin olive oil
¾   cup beef stock (½ beef bouillon dissolved in boiling water)
6 paper-thin lemon slices
1 tbsp lemon juice
1 tbsp soft butter

Lightly sprinkle salt and pepper on each veal cutlet.

Dip the veal scallops in flour and shake off the excess.

Heat 3 tablespoons oil in a heavy 10 to 12 inch skillet. Add the veal, 4 or 5 scallops at a time, and saute them for about 2 minutes on each side, or until they are golden brown.

With tongs, transfer the veal scallops to a plate.

Pour off almost all the fat from the skillet, leaving a thin film on the bottom.

Add ½ cup of beef stock and boil it briskly for 1 or 2 minutes, stirring constantly and scraping in any browned bits clinging to the bottom and sides of the pan.

Return the veal to the skillet and arrange the lemon slices on top. Cover the skillet and simmer over low heat for 5 minutes, or until the veal is tender when pierced with the tip of a sharp knife.

Transfer the scallops to a heated platter and surround with the lemon slices.

Add the ¼ cup of remaining beef stock to the juices in the skillet and boil briskly until the stock is reduced to a syrupy glaze.

Add the lemon juice and cook, stirring, for 1 minute.

Remove the pan from the heat, swirl in 1 tablespoon of soft butter.

Pour the sauce over the cutlets and serve.

Serves 4

Preparation and Cooking Time:  20 minutes

about the author: Rosemary Gullo

Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.

www.HealthyItalianCooking.com

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