Here's how you can make my version of Veal Escalopes in Lemon Sauce, or in Italian
Scaloppine al Limone, which is a fast, tasty and easy dish that at least our children love to prepare and eat. Instead of lemon, you can also use Marsala or Madeira. (Scaloppine al Marsala is a popular dish in Rome.)
 |
| Serve with e.g. new potatoes and asparagus or just with a piece of bread. Enjoy! |
 |
| Ask your kids to help you dust the veal cuts with flour. |
 |
| In fact, our 5 and 6-year olds prepared the entire dish as it is really fun to prepare!! |
 |
| You will also need fresh garlic, 1-2 organic lemons (zest and juice), butter, extra virgin olive oli, salt & pepper. |
 |
| Saute gently the garlic in extra virgin olive oil and butter. Be careful not to burn the garlic or the oil! Throw away the garlic when it becomes translucent and add some lemon zest in the pan. |
 |
| Now brown the veal |
 |
| Then set the veal aside |
 |
| Prepare the sauce by pouring into the pan 3 dl of veal stock |
 |
| The best Chef 2 Chef stocks and sauces are hand-made by Puljonki Oy |
 |
| Also pour in a juice of a lemon. Simmer for 2-3 minutes and then thicken with corn starch. |
 |
| I quite like Maizena sauce thickener as it gives a good consistency to sauces. |
 |
| I sprinkled some sumac, spring onions, lemon zest and some extra virgin olive oil on top of my portion. |
Copyright © The Enogastronomist — Learning begets hunger.©
