Veal Scallopini with Lemon
Thin, tender cutlets pan-fried and finished in a light lemon, butter and parsley sauce. An elegant dish ready in twenty minutes.
- Total
- 20 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- top round steak1.25 lb
- flour1.75 oz
- lemon2
- butter1.5 oz
- beef broth3.5 fl oz
- parsley2 tbsp
- olive oil3 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Cut the beef cutlet into small scallopini and flatten them with a mallet or the bottom of a saucepan until thin.
- 2
Season with salt and black pepper and dredge in flour, shaking off the excess.
- 3
Heat the olive oil with half the butter in a large skillet over medium-high heat.
- 4
Brown the scallopini in batches, 1 minute per side. Transfer to a plate and keep aside.
- 5
In the same skillet, pour in the lemon juice and the beef stock, scraping the bottom with a wooden spoon.
- 6
Add the remaining butter and reduce for 2 minutes until the sauce thickens slightly.
- 7
Return the scallopini to the pan, turn them in the sauce for 1 minute, sprinkle with chopped parsley and serve immediately.
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