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Veal Scaloppini Milanese with Herbs and Lemon Recipe
Flavors of France
Cooking time: 4 minutes
Total time: less than 15 minutes
Preparation time: 10 minutesCooking time: 4 minutes
Difficulty: Easy
Ingredients
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
Method
- Wash and scrape the zucchini. Slice very thinly in a food processor.
- 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.
- Dip the scaloppini into the flour, then into the beaten egg, and finally into the breadcrumb mixture.
- Heat the peanut oil and butter in a skillet and brown the scaloppini for about 2 minutes on each side.
- Combine the vinegar, olive oil and cream. Snip the chives. Combine the zucchini with this mixture and season with salt and pepper.
- Serve the scaloppini very hot, sprinkled with lemon juice and accompanied by the zucchini.
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