Piccata al limone
Mr. Tozzi prepares us his famous " piccata al limone " escalope of veal in a lemon sauce , accompanied baked potato in the oven. Amazing how Mr. Tozzi doing well our deck !
|Prep time: 30 minutes|
|Cooking time: 40 minutes|
|Servings or yield: For 3 to 4 people|
|Difficulty level: Easy|
|1 cup of white mushrooms, sliced|
|1 cup of white mushrooms, sliced.|
|4 medium potatoes|
|3 garlic cloves|
|1 small bouquet of fresh Parsley|
|2 teaspoon of dry oregano|
|Extra virgin olive oil|
|All purpose flour|
|Salt and pepper to taste|
Heat the oven at 325˚F.
Peel the potatoes. Cut the potatoes and add to an oven pan witha drizzle of olive oil, dry oregano, salt and pepper to taste. Put in the oven for about 20 minutes.
Smash the garlic. Heat some olive oil in a large pan and cook the garlic until golden brown. Add the mushrooms, salt and pepper to taste and a drizzle of olive oil. Cook for 2 to 3 minutes. Transfer the mushrooms in a large oven pan, large enough to add the veal. Place in the oven at 225˚F
Tenderize each scaloppini with a kitchen hammer. Lightly flour each scaloppini on each side and place in a plate.
Mince the parsley leaves. Clean and slice the lemon.
In a large pan, heat some olive oil with fresh garlic, add each scaloppini with parsley and sliced lemon. Cook the scaloppini on each side for 1 or 2 minutes. Take the mushrooms pan out of the oven, add scaloppini, lemon and sauce to the pan with the mushrooms. Place in the oven at 225˚F for about 10 to 15 minutes.
Serve with the potatoes. Jim Says “buon appetito!”