Scaloppina all‘italiana
You want a quick dish, but still something special? Then scaloppine, Italian-style escalopes are just the thing: with a fruity hint of lemon or with the subtle herbal aroma of wine, depending on your taste.
Ingredients
- 4 veal cutlets approx. 400 g (alternatively, beef or chicken)
- salt
- pepper
- 100 g butter
- some flour
Additionally
- 1 lemon juice only or ½ glass white wine or Marsala
- 2 tablespoon stock or water
Instructions
- Pound the veal escalopes. Cut at the edge so that they do not curl during frying. Season with salt and pepper. Melt butter in a large frying pan. The cutlets should not lie on top of each other in the pan. Coat one side of each cutlet in flour, place this side first in the hot butter and sear until browned. Turn the meat over and also sear the other side.
- Deglaze the cutlets with lemon juice, white wine or Marsala. Remove the meat immediately from the pan and keep warm. Bring the leftover sauce and juices to the boil with a few tablespoons of cold stock or water, stirring until the sauce thickens. Return the cutlets to the sauce in the hot pan and serve immediately.
Notes
If you want to intensify the flavour of your lemon schnitzel, grate some zest into the sauce. For this, use an unsprayed lemon. White wine escalopes taste especially good with lots of fresh parsley. For the Marsala schnitzel, I only use dry Marsala wine and like to refine the sauce with rosemary or bay leaves.
Nutrition
Calories: 386.4 kcalCarbohydrates: 2.6 gProtein: 36.2 gFat: 25.6 gSaturated Fat: 14.9 gPolyunsaturated Fat: 1.2 gMonounsaturated Fat: 7.2 gTrans Fat: 0.8 gCholesterol: 186.3 mgSodium: 308.1 mgPotassium: 667.5 mgFiber: 0.8 gSugar: 0.8 gVitamin A: 646.8 IUVitamin C: 14.3 mgCalcium: 21.6 mgIron: 1.5 mg
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