Veal Scaloppini Milanese with Herbs and Lemon Recipe
Veal Scaloppini Milanese with Herbs and Lemon
Flavors of France
Total time: less than 15 minutes
Preparation time: 10 minutes
Cooking time: 4 minutes
Difficulty: Easy
Ingredients for 4 servings
- 4 very thin Veal veal scaloppini
- Bread crumbs
- Flour
- 1 egg
- 1 sprig of rosemary, thyme and basil
- 10 chives
- 1 unsprayed lemon, washed
- 4 very fresh small zucchini
- 2 tbsp. olive oil
- 1 tbsp. vinegar
- 1 tbsp. crème fraîche
- 2 tbsp. peanut oil
- A knob of butter
- Salt and pepper
  1. Wash and scrape the zucchini. Slice very thinly in a food processor.
  2. Remove the leaves from the rosemary, thyme and basil. Chop the herbs and grate the lemon zest. Combine the herbs and lemon zest with the bread crumbs.
  3. Dip the scaloppini into the flour, then into the beaten egg, and finally into the breadcrumb mixture.
  4. Heat the peanut oil and butter in a skillet and brown the scaloppini for about 2 minutes on each side.
  5. Combine the vinegar, olive oil and cream. Snip the chives. Combine the zucchini with this mixture and season with salt and pepper.
  6. Serve the scaloppini very hot, sprinkled with lemon juice and accompanied by the zucchini.
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