"The belly rules the mind."--Spanish Proverb

Veal Scaloppine al Limone Recipe

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This recipe for Veal Scaloppine al Limone is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. veal scallops, cut 3/8" thick and pounded to 1/4 inch
S&P
flour
2 Tbsp. butter
3 Tbsp. olive oil
3/4 cup beef stock
6 lemon slices, very thin
1 Tbsp. lemon juice
2 Tbsp. butter, softened

Directions:
Directions:
Season veal with S&P, then dip in flour and shake off excess.
In a heavy skillet 10-12 inches, melt 2 Tbsp. butter with 3 Tbsp. olive oil over moderate heat. Add the veal, 4-5 scallops at a time and saute for 2 minutes on each side. Transfer veal to a plate.

Pour off most of the fat. Add 1/2 beef stock and boil for 1-2 minutes, stirring constantly. Return veal to skillet and arrange lemon slices on top. Cover skillet and simmer over low heat for 10-15 minutes.

Transfer veal to platter. Add 1/4 cup beef stock to juices in skillet until it is reduced. Add lemon juice stirring for one minute. Remove from heat. Swirl in 2 Tbsp. butter and pour sauce over veal.

Number Of Servings:
Number Of Servings:
4

 

 

 

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