"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Scoloppine al limone Recipe

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This recipe for Scoloppine al limone, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"Time-Life Italian" (Gianni V.)
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
11/2 lb. veal scallops, beaten flat
Flour
2 T butter
3 T olive oil
3/4 cup beef stock
Lemon, sliced thin
1 T. lemon juice
2 T soft butter
Pepper
Handful parsley, chopped

Directions:
Directions:
Season veal with pepper then coat with flour.

Heat 2 T of butter and olive oil in large skillet over moderate
heat until foams and subsides.

Saute veal 2-3 minutes or until brown on each side.

Remove veal and pour out most of the oil.

Add beef stock and boil 1-2 minutes, stirring constantly.

Return veal, cover each with lemon slices.

Cover skillet and simmer over lowheat 10-15 minutes.

Remove veal.

Add lemon juice and remaining butter. Cook until it is reduced to
syrup glace. Pour over veal

Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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