1 1/2 lb veal scallops, cut 3/8
1 thick and pounded until
1 1/4 thick
1 freshly ground black
1 pepper
2 tbsp flour
2 tbsp margarine
2 tbsp olive oil
3/4 cup beef stock,fresh or canned
6 paper thin lemon slices
1 tbsp lemon juice
A Recipe for
Scaloppine Al Lemon
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This Recipe for Scaloppine Al Lemon is one of thousands in the Recipes-to-go Meat Cookbook.
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
If you enjoy this Scaloppine Al Lemon Recipe - you should enjoy the recipe collections you can find on the websites below:
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This is a recipe for Scaloppine Al Lemon from the recipe cookbook of Recipes-to-go (Meat)
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Season the veal scallops with pepper,then dip them in flour and shake
off excess.In a heavy skillet,melt margarine with olive oil over
moderate heat.When foam subsides,add veal scallops four or five at a
time,and saute them until golden brown. Transfer the veal scallops to
a plate.Pour off most of the fat from the skillet,leaving a thin film
on the bottom.Add 1/2 cups beef stock and let boil briskly for a few
minutes,stirring constantly. Scrape in any browned bits clinging to
the bottom and sides of the pan. Return the veal to the skillet and
arrange lemon slices on top. Cover skillet and simmer over low heat
for 10 to 15 minutes or until veal is tender when pierced with a
knife. Transfer scallops to a heated platter and surround with lemon
slices. Add the 1/4 cup of remaining beef stock to the juices in the
skillet and oil briskly until stock turns to a syrupy glaze.Add the
lemon juice and cook,stirring,for 1 minute.Pour sauce over scallops.
Serves 6.
Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above,but cooking time will be
increased to 45 minutes to an hour over low heat or until
tender.
Serves: 6
Scaloppine Al Lemon Recipe brought to you by Recipes To-Go