Scaloppine al limone

Number of Servings: 4

Ingredients

• Fettine di vitello: 8 (430 g)
• Pepe nero: q.b.
• Succo di limone: 50 g
• Farina 00 per infarinare: q.b.
• Sale fino: q.b.
• Burro: 40 g

Preparation

Squeeze the lemon to get the juice.

Then beat the slices with the help of a meat hammer, covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without too much violence, in this way the fabrics will soften without shredding the pulp.

Flour the veal slices and remove the excess flour;

in a large pan melt the butter over low heat, then add the slices, raise the heat and brown them for a couple of minutes before on one side and then the other.

Season with salt and black pepper, pour the lemon juice into the pan and cook over a gentle flame for 2-3 minutes.

As soon as you notice that the sauce will start to thicken and become creamy, you can immediately turn off and serve the lemon escalopes.