The lemon-scented veal strips are a simple, quick, and delicious main course. I had some veal slices to cook, so I decided to marinate, bread, and bake them. They were a true delight! The lemon-scented veal strips are fragrant and incredibly tender, for the marinade I used Limmi, the juice of hand-picked and cold-pressed Sicilian lemons, just like home, very fragrant and rich in vitamin C. To make these lemon-scented veal strips even more tempting, I prepared, always using Limmi, a delicious egg-free mayonnaise, but with hard-boiled eggs, very creamy and much lighter than the classic one! Try this delicious recipe now, there won’t be any crumbs left!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs veal slices
- 1 cup breadcrumbs
- 3.5 oz Limmi Sicilian lemon juice
- 2 cloves garlic
- 1 sprig rosemary
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The lemon-scented veal strips with hard-boiled egg mayonnaise are very simple and quick to make. First, cut the veal slices into strips and place them in a bowl. Add the Limmi Sicilian lemon juice, extra virgin olive oil, salt, rosemary, garlic, and mix. Let the meat marinate for at least 30 minutes.
Prepare the mayonnaise by blending the hard-boiled, peeled eggs with Limmi Sicilian lemon juice, oil, salt, and plain unsweetened yogurt.
Make the breading by mixing breadcrumbs, minced garlic and parsley (you can use the garlic from the marinade), oregano, and black pepper.
Take the strips and coat them with the breading. You shouldn’t drain or dry them; they need to be moist to hold the breading and become more tender and flavorful.
Place the lemon-scented veal strips on a baking sheet, sprinkle a pinch of salt, drizzle some oil, and bake them in a preheated oven at 392°F for 15 minutes.
Serve the lemon-scented veal strips with the hard-boiled egg mayonnaise.
Notes:
The lemon-scented veal strips with hard-boiled eggs can be stored in the fridge for 1-2 days.
