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Scalopine al limone (Calf fillet with lemon)

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Scalopine al limone (Calf fillet with lemon)

Freshly ground black pepper
Wheat flour
1tbspLemon juice
2tbspSoftened butter
2dlBeef force fresh or preserved
3tbspOlive oil
6Thinly sliced lemon
750gFillet of veal cut into slices as the wiener schnitzel and banquet quite thinly

Instructions for Scalopine al limone (Calf fillet with lemon)

To prepare the Scalopine al limone (Calf fillet with lemon) recipe, please follow these instructions:

Seasoned veal fillets are seasoned with salt and pepper and easily turned into flour. 2 tablespoons. Butter and 3 tbsp. Oil is poured on a pan and when the butter is crumbled, they fill the fillets approx. 2 minutes on each side or until they are brown. Put the calf fillets on the forehead and put them on a dish, pour the bulk of the fat from the forehead, add the meat and cook the pan clean for deposits. Continue cooking until the cloud is cooked well, add the rest of the beef and while still cooking, add lemon juice and softened butter as they still shake the forehead so that the butter and cloud are connected. Pour the cloud over the fillets and decorate with the lemon slices.