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Veal Escalopes with Lemon Sauce   HT MC Italian 25mins

Italian Name: Scaloppine Al Limone

Serves 4     Hot Veal Meat Fruit Alcohol   Main Course   Eggless Italian Europe

4 Veal Escalopes, pounded out thinly
Salt and Pepper
50g/2oz Butter
For the sauce
2 tbsp Lemon juice
180ml/6fl.oz Dry white wine
2 teasp Plain Flour
1 teasp Butter
1 Large Lemon, thinly sliced
1 teasp Freshly Chopped Parsley


1. Season the veal with salt and pepper..

2. Melt the butter in a large frying-pan. Add the escalopes and fry for 3 to 4 minutes on each side, until lightly browned. Transfer the meat to a plate using tongs and keep warm

3. Add the lemon juice and wine to the frying pan, bring to the boil stirring constantly and scraping up any residue on the bottom of the pan. Continue to boil for 3-4 minutes until slightly reduced.

4. Meanwhile, in a small bowl or cup, mix the butter and flour together to form a paste (Beurre manie).

5. Reduce the heat to medium then add the flour/butter paste to the frying pan a little at a time, stirring to blend well and cook for 1 minute until the sauce thickens.

6. Return the escalopes to the pan and cook for 2-3 minutes, turning once or twice.

7. Transfer to warmed serving plates, pour the sauce over the top, garnish with the lemon slices and sprinkle with the parsley.



More Beef Recipes  |  Beef Cuts  |  General Beef  Preparations  |  More English Recipes



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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