Veal scaloppini in a lemon sauce (piccata al limone)
Veal is tenderized, seasoned, rolled in flour, then sautéed in olive oil until a golden crust is obtained on each side. The sauce is obtained by deglazing with white wine, adding lemon juice and butter, sprinkled with parsley and decorated with lemon slices, we serve it with avocado slices, simple, light and delicious.
|Prep time: 5 minutes|
|Cooking time: 7 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|2 125 g Quebec’s milk-fed veal scaloppini|
|2 tbsp. olive oil|
|1/3 cup white wine|
|¼ cup all-purpose flour|
|1 tbsp butter|
|The juice of half a lemon + 2-3 lemon rings|
|Salt and pepper to taste|
|1 ripe avocado sliced to serve (optional)|
|Leaves of 3 fresh parsley branch, minced|
Flour, salt and pepper to taste scaloppini on each side. In a medium skillet heat 2 tbsp olive oil over high heat, add scaloppini and cook 1 minute and a half on each side. Remove scaloppini from pan and keep warm. Add 1/3 cup of white wine, reduce for 1 minute and a half lemon juice and rings. Add butter, fresh parsley, salt and pepper to taste and continue cooking until butter is melted. Put scaloppini back in pan and cook for 30 seconds to combine sauce. Serve with avocado slices or accompaniment of your choice and enjoy.