Scaloppine al Limone (veal escalope with lemon)

To prepare the scaloppine al limone recipe, first season the veal escalope with salt and pepper and then dredge in flour. Turning the meat in flour ensures that it becomes crispy and absorbs the sauce well later.

Heat a little olive oil in a large frying pan, then fry the escalopes for approx. 2 minutes on each side until golden brown. Remove the pieces of meat from the pan and set aside.

Now heat the butter in the same pan. Fry the garlic in it until it changes color, which gives the dish an intense flavor.

Add the white wine and bring to the boil, scraping any meat residue from the bottom of the pan. This ensures that the sauce is full of flavor.

Add the lemon juice and lemon zest and bring the sauce to the boil. Take care not to add too much lemon juice, the sauce should only have a slight citrus note.

Return the escalopes to the pan and pour the sauce over them. Simmer briefly until the meat is cooked and the sauce has thickened.

Garnish the Italian scaloppine al limone with chopped rosemary and serve. The rosemary gives the dish a fresh note and also looks beautiful.