Lemon escalopes are a classic Italian main course, loved for its simplicity and fresh, citrusy flavor. Prepared with thin slices of veal (or chicken), floured and pan-fried, they are then flavored with a delicious, creamy and light lemon sauce.
Ideal for a quick dinner or a refined lunch, lemon escalopes captivate with their perfect balance between the softness of the meat and the acidity of the lemon. Discover the quick and easy recipe to bring an elegant dish with an unmistakable taste to the table.
1. Take the veal slices, place them on a cutting board and cover with a sheet of baking paper. Use a meat tenderizer to lightly pound the slices and soften the meat without breaking it, starting in the center and working outward, keeping an even pressure.
2. Pour some flour into a bowl, sift the slices through it making sure to cover them evenly on both sides, shaking them lightly to remove excess flour.
3. Place a large frying pan on the stove and turn the heat on to medium-low. Add extra virgin olive oil to the pan and let it heat until it starts to sizzle slightly. Once the oil is hot, turn up the heat slightly, at which point with the help of tongs, arrange the floured slices in the pan making sure not to overlap them.
4. Allow the slices to brown for 2-3 minutes on one side until golden brown. Turn the slices with tongs and brown them on the other side for another 2-3 minutes until golden brown. Using a pinch of salt and pepper, adjust the flavor of pan-seared cutlets according to personal taste.
5. Reduce the flame slightly and add the lemon juice directly to the pan. Finish cooking the slices with the lemon juice for a few minutes until the sauce thickens slightly.
6. Turn off the heat and transfer the lemon escalopes to a serving plate. Serve immediately garnishing with a few lemon slices.
Preparation tips for lemon escalopes
The recipe for making lemon escalopes is not difficult at all, just follow a few small preparation tips:
Use thin, tender slices of veal. Veal is traditionally used for lemon escalopes because of its delicate flavor.
Before cooking them, tap the meat slices lightly with a meat tenderizer or the back of a knife. This will make them more tender and uniform in cooking.
You can roll the meat slices in flour before cooking them. This will help seal in the meat juices and create a light crispy crust.
Use fresh organic lemons and grate the lemon peel to add even more flavor to the cutlets.
Lemon juice can be very acidic, so be sure to add it gradually during preparation, tasting as you go, to adjust the acidity to your taste.
Veal cutlets cook quickly, so be sure not to cook them too long to prevent them from becoming tough and dry. (About 2-3 minutes per side).
Scaloppine with lemon: the importance of a good extra virgin olive oil
Extra virgin olive oil plays an essential role in the preparation of lemon escalopes for several reasons:
The EVO oil adds depth and richness of flavor to the lemon sauce, which is prepared in the same pan after the escalopes are cooked.
Its presence enriches the sauce with its characteristic flavor and helps balance the acidity of the lemon juice.
Extra virgin olive oil is known to be lighter and easier to digest than other types of fats such as butter.
Extra virgin olive oil is a very healthy choice, by virtue of antioxidants that fight cellular aging and monounsaturated fats beneficial to cardiovascular health.
For the preparation of the lemon scallops we chose to use Extra Virgin Olive Oil Farchioni Fruity, with a harmonious and pleasant taste. Its fruity and fresh taste marries perfectly with the flavor of lemon, perfectly counterbalancing the acidity. Buy it online and receive it at home quickly in our shop.
