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.
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
Chef Danilo Angè
Difficulty: medium
Method: 20
Cooking: 16
Method
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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
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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
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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
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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
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05 / Serving
Arrange the meat on serving plates
Add the asparaguses
Top with the sauce
Wine pairing
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.
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