Scaloppine de vitello al lemon
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Scaloppine de vitello al lemon
  Lemon    Veal  
Last updated 6/12/2012 1:22:23 AM. Recipe ID 55003. Report a problem with this recipe.
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      Title: Scaloppine de vitello al lemon
 Categories: Veal
      Yield: 6 Servings
 
  1 1/2 lb Veal scallops; cut 3/8"
           -thick & pounded until
           -1/4" thick
           Pepper, black
      2 tb Flour
      2 tb Margarine
      2 tb Olive oil
    3/4 c  Beef stock; fresh or canned
      6 sl Lemon; paper thin
      1 tb Lemon juice
 
  Season the veal scallops with pepper, then dip them in flour and
  shake off excess.  In a heavy skillet, melt margarine with olive oil
  over moderate heat.  When foam subsides, add veal scallops four or
  five at a time, and saut them until golden brown.
  
  Transfer the veal scallops to a plate.  Pour off most of the fat from
  the skillet, leaving a thin film on the bottom. Add 1/2 cups beef
  stock and let boil briskly for a few minutes,stirring constantly.
  Scrape in any browned bits clinging to the bottom and sides of the
  pan.
  
  Return the veal to the skillet and arrange lemon slices on top. Cover
  skillet and simmer over low heat for 10 to 15 minutes or until veal is
  tender when pierced with a knife.
  
  Transfer scallops to a heated platter and surround with lemon slices.
  Add the 1/4 cup of remaining beef stock to the juices in the skillet
  and oil briskly until stock turns to a syrupy glaze.Add the lemon
  juice and cook,stirring,for 1 minute.Pour sauce over scallops.
  
  Note:  Veal cubes (stewing meat) may be substituted. Pound as flat as
         possible.  Follow directions above, but cooking time will be
         increased to 45 minutes to an hour over low heat or until
  tender.
 




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Recipe ID 55003 (Apr 03, 2005)

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