Lemon Scaloppine Recipe
Choice Of Meat And Preparation
Lemon escalopes are a delicious second course typical of Italian cuisine. The choice of meat to prepare this delicacy is very important. It is preferable to use veal or chicken, as they are more tender and adapt well to the lemon flavor.
Before you start preparing the cutlets, make sure you have the necessary ingredients on hand. For this recipe you will need veal or chicken, fresh lemons, flour, butter, extra virgin olive oil, salt, pepper and fresh parsley.
To prepare lemon escalopes, start by beating the meat with a meat tenderizer or hammer to make it more tender and thin. Season the meat slices with salt and pepper on both sides. After that, roll the cutlets in flour, making sure to cover them completely.
- Lemon Scaloppine Recipe
- Main Dishes
|Veal or chicken meat
|q.b. (sufficient quantity)
|Extra virgin olive oil
Marinating And Macerating The Escalopes
Marinating and Macerating the Escalopes
Marinating and steeping are two culinary techniques used to flavor and tenderize meat. Both processes require resting time to allow the flavors to penetrate the meat, but they differ in the method of preparation.
For marinating lemon escalopes, you should mix fresh lemon juice with extra virgin olive oil, minced garlic, fresh parsley, salt and pepper. Pour the marinade into a bowl and submerge the cutlets, making sure they are completely covered. Let rest in the refrigerator for at least 1 hour, but ideally for 4-6 hours. This will allow the meat to absorb the flavors and make it more tender.
Steeping, on the other hand, involves soaking the cutlets in an acidic liquid such as lemon juice and adding salt. This process takes less time than marinating, generally 15 to 30 minutes. Steeping helps soften the meat and add a fresh, vibrant flavor.
It is important to note that both techniques require storing the meat in the refrigerator while resting. In addition, cutlets should be removed from the marinade or stew before cooking to avoid excess liquid and ensure even cooking.
Lemon And Flavor Preparation
Preparation of lemon and flavorings is essential to make tasty lemon escalopes. To begin with, it is important to select fresh, good quality lemons. The lemon must be well washed, then you can proceed to grate the peel to obtain the zest. It is important to make sure not to grate the white part, as it may impart a bitter taste to the sauce.
Next, you can proceed to squeeze the juice from the lemons. An average-sized lemon generally provides enough juice for the lemon escalope recipe. A simple juicer or, if available, a juice extractor can be used to obtain juice more quickly and without seeds.
As for flavorings, you can opt to use different herbs and spices to enrich the flavor of lemon escalopes. The most common herbs used are parsley and sage, which are finely chopped and added to the sauce. In addition, a pinch of pepper can be added to impart a touch of spiciness.
Sautéing And Cooking The Escalopes
Lemon escalopes are a classic Italian dish that is tasty and easy to prepare. To achieve tender and flavorful cutlets, it is essential to follow proper cooking technique. At this stage, the cutlets are sautéed in a pan with a little oil and butter to allow them to cook quickly and evenly.
To begin, prepare the cutlets: choose slices of tender meat, such as veal or chicken, and beat them lightly with a meat tenderizer to make them thinner and more tender. At this point, you can prepare a simple marinade, using lemon juice, salt and pepper, to impart a fresh flavor to the meat. Let the cutlets marinate in the refrigerator for at least half an hour so they absorb all the flavors.
Once the cutlets have been marinated, it is time to sauté and cook them. Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil and a knob of butter. When the butter melts and starts to sizzle, lay the cutlets in the pan, being careful not to overlap them. Cook them for about 2 minutes per side, turning them only once, until golden brown and crispy on the outside.
– Choose slices of tender meat such as veal or chicken
– Lightly beat the slices to make them thinner and more tender
– Prepare a simple marinade with lemon juice, salt and pepper
– Allow the cutlets to marinate for at least half an hour in the refrigerator
– Heat a nonstick skillet with olive oil and butter.
– Lay the cutlets in the pan without overlapping them
– Cook them for about 2 minutes per side until golden brown and crispy on the outside
|600 g veal or chicken cutlets
|– Preparing the cutlets
|Juice of 2 lemons
|– Prepare a marinade with lemon juice, salt and pepper
|Salt and pepper to taste.
|– Allow the cutlets to marinate in the refrigerator for at least half an hour
|2 tablespoons of olive oil
|– Heat a nonstick skillet with olive oil and butter.
|2 tablespoons of butter
|– Cook the cutlets for about 2 minutes per side
Creating Lemon Sauce
Lemon sauce is a versatile condiment that can be used to flavor a wide range of dishes, including meat main courses, such as lemon escalopes. This sauce is fresh, light and adds a touch of acidity to the dish, balancing the flavors. Here’s how to make delicious lemon sauce to enhance your escalopes.
To make lemon sauce, you will need a few simple but quality ingredients. First, get fresh, juicy lemons. Make sure they are organic, so you can also use the peel, which will give an intense flavor to the sauce. You will also need chicken broth, butter, flour, finely chopped fresh parsley, and salt and pepper for seasoning.
To begin, squeeze the juice from the lemons and strain out any impurities. In a frying pan, melt some butter and add flour, stirring continuously until a golden batter forms. At this point, pour in the chicken broth gradually, continuing to stir until the sauce has thickened. Be sure to remove the lumps completely.
Plating And Final Presentation
The final steps in the preparation of the lemon escalopes involve the plating and final presentation. These two steps are essential to create an attractive and inviting dish for diners. Let’s see how to make this final stage a success.
First of all, it is important to carefully choose the plate on which the cutlets will be served. A white or neutral-colored dish is usually the best choice, as it allows the vibrant color of the cutlets and lemon sauce to stand out. You can opt for a flat or slightly deep dish, depending on the type of presentation you wish to make.
In addition to the dish, you can further enrich the dish by adding some decorative elements. For example, you could garnish the dish with thin slices of lemon or fresh parsley leaves to add a touch of color and freshness. Remember that the presentation of dishes is also important to stimulate the appetite of diners.
|1. Prepare the meat cutlets following the recipe for lemon cutlets.
|2. Prepare the lemon by cutting it into thin slices or squeezing the juice, depending on your preference.
|3. Wash and dry fresh parsley for use as a garnish.
Once you have arranged the cutlets on the plate and added any decorative elements, you can proceed to add the lemon sauce. Pour the sauce gently over the cutlets, trying to distribute it evenly. Remember that the amount of sauce can vary according to personal taste, so you can add more or less depending on your preference.
Finally, once you’ve finished plating, you may want to accompany the lemon escalopes with a light side dish, such as a fresh mixed salad or baked potatoes. This will help create a balanced and complete dish.
Frequently Asked Questions
How to choose meat for cutlets?
For cutlets, it is advisable to choose tender, lean cuts of meat such as veal or chicken.
What is the process of marinating and steeping cutlets?
Before cooking the cutlets, it is advisable to marinate the meat in a mixture of lemon juice and flavorings to make it softer and more aromatic.
What are the ingredients to prepare lemon and flavorings?
To prepare the lemon and flavorings, you will need fresh lemons, chopped parsley, garlic, salt and pepper.
What is the procedure for sautéing and cooking escalopes?
The cutlets are sautéed in olive oil until golden brown, making sure not to overcook them to maintain the tenderness of the meat.
How do you create lemon sauce for cutlets?
Lemon sauce is made by mixing lemon juice, butter, flour and meat stock, then boiling until creamy.
What is the best way to plate and present escalopes?
The cutlets can be arranged on a serving plate, and the lemon sauce can be poured over them. You can decorate with lemon slices and fresh parsley.
Do you have any tips for the final presentation of the cutlets?
For a more appealing presentation, you can accompany the escalopes with colorful side dishes such as sautéed vegetables or roasted potatoes.