Scopri

Lemon and asparagus veal escalope

Lemon escalope is a traditional dish that always appeals to young and old.

Chef Danilo Angè

Difficulty: medium

Method: 20

Cooking: 16

Difficulty: medium

Method: 20

Cooking: 16

Chef Danilo Angè

Difficulty: medium

Method: 20

Cooking: 16

Difficulty: medium

Method: 20

Cooking: 16

Method

  1. 01 / Prepare the asparaguses

    Cut the clean asparaguses into cubes

    Put a pan on the stove with butter and melt it on a medium flame

    Add the asparagus

    Add salt and pepper to the asparagus while cooking in the pan

    Turn off when they are golden brown

  2. 02 / Prepare the zest

    Peel the lemon with a potato peeler

    Cut the peel into thin julienne strips

    Cook them into boiling water for 1 minutes

    Drain and put in a bowl

  3. 03 / Cook the escalopes

    Season the slices of meat with salt and pepper

    Flower them lightly

    Put a pan on the stove with butter and melt it on a medium flame

    Put the meat in the pan and brown it on a high flame

    Add a little rosemary

    After 1 minute of browning each side, remove the meat from the pan and set aside

    Discard the cooking fat

    Return the meat to the pan over a medium heat and add the white wine

    Allow the wine to evaporate

    Add the lemon juice

    Finish cooking on a low heat for a couple of minutes

    Remove the meat from the pan

  4. 04 / Prepare the sauce

    Put in the pan where the meat, butter and lemon zest have cooked

    Allow to thicken over low heat for about 1 minute

  5. 05 / Serving

    Arrange the meat on serving plates

    Add the asparaguses

    Top with the sauce

Wine pairing

To accompany lemon escalopes you can serve a fragrant, full-bodied white wine like a Pinot Grigio from Friuli or a still, dry, medium-bodied rosé wine like a Bolgheri doc.

Escalopes are a very quick dish to make, and their pleasure lies in their tenderness and creaminess. For this reason, it is not advisable to make them in advance.

Do not choose the wrong cut of meat, otherwise you will end up with tough and stodgy escalopes.

Do not overcook the meat: the escalopes need a short time, no more than 5 minutes in total: this is the only way to obtain tender and succulent meat.

Do not let the meat “boil”: when you start browning it, keep the flame high.

Do not put too much flour on the meat and do so just seconds before putting the meat in the butter. This way the flour will stay on the meat and the sauce will be creamy.

Sauce is essential for escalopes: both the final cooking phase of the meat and the sauce thickening need to be done over a low heat.

The escalopes should be eaten as soon as they are ready. If you have any leftovers, put them in the fridge in an airtight container and eat them within a day, perhaps select other accompanying vegetables.

The type of meat to be used is very important to obtain well done escalopes: choose lean meat, suitable for the fast cooking required for the escalope. The most used cuts of veal are the French rump and rump, cut to a thickness of about 3 mm.

You can also use pork, choosing the loin, chicken breast or turkey.

You can replace the flour that is used to protect the meat and thicken the sauce, with corn-starch or rice flour.

The lemon flavours are mainly in the zest, so add some as we suggest for that extra touch of flavour and colour.

Rosemary is a classic herb for this recipe and can be replaced with marjoram, thyme, or something else to your taste.

You can accompany the escalopes with other seasonal vegetables of your choice.

Ingredients for 4 people

For the escalopes

500 g of veal meat

30 g flour 00

200 ml dry white wine

1 bunch of rosemary

40 g butter, preferably ghee, to cook the escalopes

20 g butter, preferably ghee, for the sauce

Salt and pepper

For the lemon zest

1 lemon

10 g caster sugar

For the asparaguses

600 g of clean asparaguses

60 g butter, preferably ghee

Salt and pepper

Wine pairing

To accompany lemon escalopes you can serve a fragrant, full-bodied white wine like a Pinot Grigio from Friuli or a still, dry, medium-bodied rosé wine like a Bolgheri doc.

You may also like

Rolled turkey breast with sausage and mushroom stuffing
Baccalà mantecato (creamed cod) with polenta toasts
Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

Vegetable frittata

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys.

Tuna carpaccio with a fennel, orange, and olive salad
Swordfish rolls with mint courgettes
Rolled turkey breast with sausage and mushroom stuffing
Baccalà mantecato (creamed cod) with polenta toasts
Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

Vegetable frittata

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys.

Tuna carpaccio with a fennel, orange, and olive salad
Swordfish rolls with mint courgettes
Add to favourite
Copyright © 2023 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize