The Pan-Fried Heart Scaloppine are truly delicious and make this type of meat enjoyable, even for those who don’t usually like it. A very simple recipe, made with very few ingredients and in just a few minutes, but with truly excellent results. It is a food rich in vitamins, minerals, especially iron, but although it is low in calories, it contains a lot of cholesterol. So while it’s good prepared in various ways, it’s not advisable to eat it often. However, this shouldn’t stop you from trying it, because once in a while, like everything, it certainly won’t harm you.
If you like offal, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs thin slices of beef heart
- to taste flour
- 4 tablespoons extra virgin olive oil
- 8 thin slices of lemon
- 1 freshly squeezed lemon juice
- 2 sprigs parsley
- to taste salt
Tools
- 1 Frying Pan
- 1 Citrus Juicer
- 1 Paper Towels
- 3 Plates
How to Prepare Pan-Fried Heart Scaloppine
Take the heart slices out of the fridge at least an hour beforehand so they come to room temperature. Pat them dry with paper towels and place them on a plate. In another plate, put the necessary flour and coat the heart slices completely. Gradually place them all in a third, larger plate.
Pour the extra virgin olive oil into a large non-stick frying pan. Thinly slice the lemon, let it brown, and flip at least once.
At this point, add the floured heart slices, coarsely tear the parsley leaves with your hands, and let them cook for 4 minutes over medium-high heat. After this time, drizzle the meat with lemon juice and cook for one more minute. Turn them as little as possible and gently so the crust formed by the flour doesn’t come off.
Adjust the salt just before turning off the heat. Arrange the scaloppine on a serving plate, or if it’s a family meal, bring them to the table directly in the pan.
Serve your Pan-Fried Heart Scaloppine very hot, garnished with parsley sprigs.
Tips and Storage
The heart scaloppine can be perfectly kept in the fridge for two or three days. However, it’s important to store them in an airtight container, preferably glass or ceramic.
To reheat them, you can use the microwave, which won’t dry them out.
Never cook meat that has just been taken out of the fridge, as it would undergo thermal shock when it comes into contact with the very hot pan.
Never cook meat that has just been taken out of the fridge, as it would undergo thermal shock when it comes into contact with the very hot pan.
