Lemon escalopes are a typical dish of Italian cuisine, a quick and easy main course that can be prepared in just half an hour. In this recipe, the delicacy of the veal slices is combined with the intense aroma of the lemon, which accentuates the flavor and gives it a slight acidity.
The real star of the escalopes is precisely the lemon, which should be as juicy and fragrant as possible. True Sicilians know the power of lemon, its ability to completely transform the dish in which it is placed. Again, its presence determines the success or otherwise of the second course, which will have to be fragrant to the right degree. Do not be afraid to be daring with the quantities, but let yourself be carried away by your personal tastes and desires. Start by adding little juice, increasing later according to preference. But now let’s get into the heart of the recipe, finding out what ingredients are needed to prepare it to perfection.

Ingredients Lemon Scaloppine

The proposed ingredients will manage to satiate a family of 3/4 people, where each person will receive about two escalopes. As anticipated, our advice is to pay great attention to the quality of the lemon, so that it is fragrant and able to give creaminess to the sauce. At Sicilia Agrumi you will find different qualities, unique options to choose from for your dishes. – 430 g veal slices (about 8)
– 50 ml lemon juice
– 40 g butter
– salt and pepper to taste
– flour 00 for flouring to taste.

Lemon Scaloppine Procedure

Let’s start to see what steps to follow to prepare lemon escalopes. The first thing to do is to obtain the juice from the lemon. We have suggested an average amount of 50 ml, but you can add more if you think it is too little. Squeeze the lemons and set the juice aside, beginning to deal with the meat. The veal slices should be pressed with a meat tenderizer, so that they will be thinner and faster to cook.
Remember, before hitting the veal with the meat tenderizer, that it is always best to protect the meat with baking paper, so that the contact will not be too violent. Once this step is completed, flour each slice and take care to remove all excess flour-the flour that does not stick immediately. In a frying pan, melt the butter and then add the cutlets. Take care that they all touch the surface of the pan; if there should be too many, divide them into two preparations. Brown the meat about 2 minutes per side, until it begins to brown slightly. At this point, add the lemon juice and adjust the salt and pepper. Stir lightly and let your lemon escalopes continue cooking for at least another three minutes.
You will know they are ready because the sauce at the bottom of the pan will begin to congeal and become creamier. That is the signal that it is time to turn off the flame, transferring the escalopes to a serving dish. When you serve them-they taste best when served hot-make sure that each plate has the right amount of sauce, which will accompany each bite.
The scent of lemon will add distinctiveness to the dish, which has an explosive, citrusy flavor. If you are a lemon lover, you can use this recipe to surprise your guests by preparing a typical second course with a special addition. It is not uncommon to replace lemon with orange, which gives the same slight tartness. The choice should be made according to your personal tastes and preferences, so you can please everyone and enjoy a meal together.