Baby Beef Scaloppini Recipe

1. 1

   With a very sharp knife cut the top round into 5mm thick slices across the grain.

2. 2

   Trim off any fat or possibly sinews.

3. 3

   Put between two sheets of plastic film and flatten a little more with a meat hammer or possibly rolling pin.

4. 4

   Dip each piece in well seasoned flour, beaten egg and soft white breadcrumbs.

5. 5

   Pat off the excess.

6. 6

   Heat a little of the clarified butter in a wide frying pan.

7. 7

   Fry the scaloppini, a few at a time, till crisp and golden brown on one side, then flip over on to the other.

8. 8

   Drain briefly on kitchen paper.

9. 9

   Serve warm with segments of lemon and spinach with raisins and pine kernels.

* Per serving · 4 servings · Values may vary.

No additional tips available.