Scaloppine Al Limone

1. thinly peel the lemon peel and cut into narrow strips.

Squeeze out juice. Cut veal cutlets in half and flatten between cling film. Stir olive oil with 2 tbsp. juice of one lemon and pour over cutlets, marinate for 10 min, turning once to the other side, drain, collect marinade and dry cutlets with kitchen roll.

Heat clarified butter in a large coated frying pan. Roast the cutlets in it on both sides at high temperature for 3 min, remove and season with salt and pepper. Keep warm in the oven with the lid closed. 3.

Extinguish frying fat with stock and marinade, add lemon peel. Boil liquid uncovered for 5 minutes, add capers and season with salt, pepper and little sugar. Serve with tomato and rocket salad.

Nutritional values

Fat in g: 13

Carbohydrates in g: 2

Preparation time

half an hour

Tip: Instead of clarified butter, you can use butter in most cases.

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