Escalope with lemon, white wine and parsley


Escalope with lemon, white wine and parsley
 
Author: 
Recipe type: meat dishes
Cuisine: italian
Prep time: 
Cook time: 
Total time: 

The traditional recipe of scallops in white wine and parsley are originally from the italian city town of Milan. At one time this recipe was cooked during the holidays, today, the simple greedy scallops, are enjoyed on any day of the week, maybe accompanied by a nice helping of mashed potatoes or a vegetable side dish. The scallops in white wine and parsley will be appreciated by all the guests! This is a typical recipe from the classic Italian meat dishes. Also very much like to the children for their delicate flavor, slightly sour and sweet, especially if prepared with tender meat of veal, but in this case no wine!
Ingredients
  • 80 gr Butter
  • 1 sprig of chopped parsley
  • 100 ml meat stock
  • 1 Lemon
  • 100 ml dry white wine
  • 40 grams of flour
  • 500-600 grams of beef (slice of about 70 g)

Instructions
  1. Beat slices of meat with a meat mallet to make them thinner and more uniform. They should not be too big! Get a slice at a time and flour it from both sides. In a large pan dissolve 50 grams of butter and add escalope. Make them brown on both sides over a high heat. Add salt to taste. Remove escalope when golden from the fire and put it to rest on a platter covered with a lid to keep it warm.
  2. Now in a few minutes you will have to finish the sauce. Using the same pan dilutes the sauce with white wine. Reduce your sauce over high heat. When wine has been evaporated, add a ladle of broth, mix and join the remaining 30 grams of butter. Squeeze the lemon juice to combine with the sauce in the pan. If you prefer to filter lemon juice into a strainer it is fine! Now pour it. You can also flavor the sauce by adding a few pieces of lemon peel when the sauce is thick. You can now add hopped parsley. Cook the creamy sauce for a few minutes, adjust with salt and pepper. Turn off heat. Arrange escalope on a serving plate and pour over the sauce you’ve got.
  3. Your scallops with white wine, parsley and lemon are ready: bon appetit!

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