Veal slices with lemon, olives, and capers ready in a few minutes and easy to make. Lemon scallops are a perfect second course for any occasion, whether for simple everyday lunches or dinners, but also for more special and refined ones. Make sure to use an untreated lemon as we’ll use both the juice and the peel. The veal lemon scallops will be creamy and tasty, so I recommend preparing some bread for dipping. I also recommend trying VEAL SCALOPPINE WITH LEMON, ORANGE SCALOPPINE, RADICCHIO SCALOPPINE, Marsala Scaloppine, Mushroom Scaloppine. Now let’s see how to make veal slices with lemon and olives and if you try them, let me know. Barbara
Here are other delicious recipes I recommend trying:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Veal Slices with Lemon
- 0.66 lbs veal slices
- 1 lemon (untreated)
- 0.7 oz capers
- 1.8 oz taggiasca olives
- 2 tbsp butter
- 0.4 cup white wine
- leaves sage
- to taste salt
- to taste pepper
- to taste flour
How to prepare Veal Slices with Lemon
Let’s start preparing the Veal Slices with Lemon, pour some flour onto a plate and coat the veal slices, flouring them on both sides and then removing the excess, place them on a plate and set aside.
Wash the lemon well, dry it, and grate the peel, saving it on a small plate. Cut the lemon in half and squeeze out the juice.
Melt the butter in a pan and add the sage leaves and the floured veal slices, browning them for a couple of minutes on both sides, then deglaze with the white wine.
Once the wine has completely evaporated, add the grated lemon peel, lemon juice, capers, and olives.
Adjust the seasoning with salt and pepper and let it flavor for a few minutes, serve the Veal Slices with Lemon hot.
How to store Veal Slices with Lemon
Store the veal slices in the refrigerator for 2 days, and just reheat them before consuming.
