A delicate, succulent dish, Scaloppine al Limone (skah-law-pee-nee ahl lee-moh-nay) makes a light main dish, served with sauteed courgettes and a Tomato Salad. A well-chilled white Soave wine would be an excellent accompaniment.
4 veal escalopes, pounded thin
4 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
2 oz. butter
6 fl. oz. dry white wine or chicken stock
1 tablespoon beurre manie
1 large lemon, thinly sliced
1 teaspoon very finely chopped fresh parsley
In a large, shallow dish, marinate the escalopes in 2 tablespoons of lemon juice for 30 minutes, basting occasionally. Remove the escalopes from the dish and pat them dry with kitchen paper towels. Rub them all over with the salt and pepper and set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, place the escalopes in the pan. Fry them for 3 to 4 minutes on each side or until they are lightly and evenly browned. With a slotted spoon, transfer the escalopes to a dish and keep warm while you make the sauce.
Pour in the remaining lemon juice and the wine or stock and bring to the boil over high heat, stirring constantly. Boil for 5 minutes or until the liquid has reduced slightly.
Reduce the heat to moderate and return the escalopes to the pan. Cook for 1 minute. Add the beurre manie, a little at a time, and cook for a further 1 minute, stirring constantly, or until the sauce thickens.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Garnish with the lemon slices and sprinkle over the parsley. Serve at once.
A succulent veal dish from Italy, Scaloppine al Limone may be served with santeed courgettes .