Veal Escalopes With Lemon Recipe

1. 1

   Put escalopes onto board and pat out till thin with a meat mallet or possibly rolling pin.

2. 2

   Trim the escalopes to size then coat in the flour seasoned with salt and pepper.

3. 3

   Make sure both sides are proportionately coated.

4. 4

   Heat the butter with the oil in a large, heavy based frying pan.

5. 5

   Add in the escalopes and fry for 3-4 min on each side till tender.

6. 6

   During the cooking press the escalopes constantly with a large spatula to help prevent shrinkage and keep them flat as possible.

7. 7

   Transfer the escalopes to a warmed serving platter with a spatula, cover and keep hot.

8. 8

   Add in the lemon juice and wine to the pan and stir to combine with the cooking juices.

9. 9

   Bubble vigorously for 1-2 min.

10. 10

    Then add in salt and pepper to taste.

11. 11

    Pour over escalopes, garnish with parsley and lemon slices.

12. 12

    Serve immediately.

13. 13

    Calories: 305.

14. 14

    NOTE: Venison can be used in place of veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.