A classic but creative second course that is easy to prepare and capable of pleasing the entire family. Scaloppini with lemon is a great dish to serve both for festive occasions and as an everyday lunch.
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INGREDIENTS |
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Calf's knuckle |
400 |
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g |
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Lemons |
2 |
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Flour |
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To taste |
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Broth (including instant variety) |
1-2 |
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tablespoons |
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Salt |
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To taste |
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Extra-virgin olive oil |
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To taste |
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PREPARATION |
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| 1. |
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Wash and dry the lemons well; grate their zest. |
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| 2. |
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Cut the calf's knuckle into slices and pound it, reducing it to the thickness of half a centimeter. Heat the oil in a non-stick frying pan that is large enough to hold all the slices together with the lemon zest. |
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| 3. |
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Dust the scaloppini with flour, shake off the excess flour and brown them on both sides.
When they are golden brown, cover the scaloppini with the lemon juice, letting them cook for another 5 minutes or so over a high flame, adding a few tablespoons of hot broth.
Add salt, if necessary, and continue cooking for another 3-4 minutes. Place the scaloppini on a serving platter and pour the remaining sauce over them. |
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| 4. |
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Cook the kebabs, turning them frequently, for 15-20 minutes. Sprinkle the kebabs with the remaining marinade and serve. |
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CHEF'S NOTE |
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Garnish the serving platter with a few slices of lemon and sprigs of parsley |
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Composed of appetizing, quick-to-prepare dishes, this menu should be accompanied by a medium-bodied, mellow red wine, like a Bonarda, or a dry white wine with a mildly pungent flavor, like a Pigato della Riviera Ligure. |
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