The Lemon Veal Scallops are an amazing dish, with a very fresh taste, which makes them suitable for the winter season but above all for the summer.
In this case, the scallops are made by seasoning the meat with a very tasty lemon sauce. They are suitable for a thousand occasions and are easy and quick to prepare, which makes this dish perfect even for those who do not have much time to spend in the kitchen.
- 700 g veal slices
- 1 cup vegetable stock
- 1 lemon
- 1 tablespoon cornstarch
- ½ cup extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- Flour 00, to taste
- Chopped parsley, to taste
Start from the veal. The slices, in fact, must be very thin and soft so, if they were not enough, beat them a bit with a meat tenderizer so as to soften and flatten them a bit. Be firm but delicate at the same time during this step. Pass the slices of meat in the flour.
Take a pan and pour a little extra virgin olive oil and once it has been heated, add the slices of veal. Let them brown on both sides so turn them halfway through cooking. Pay attention to the cooking of the scallops. The main feature of these scallops, in fact, is just the softness. This step will not take you long and will be very important.
When your scallops are ready, remove them from the pan and place them aside. Prepare the lemon sauce. Take a bowl and dissolve a spoonful of cornstarch in the vegetable stock. Only when the two compounds are well-mixed transfer in a pan and put on the fire.
At this point add the juice of a lemon and also its peel. Take care to scrape only the yellow rind of the lemon and not the white part to avoid that the taste of your scallops with lemon is too bitter. Continue cooking over medium heat so that the sauce thickens and becomes a cream. The right amount of flour and the smooth consistency will be the key to the success of this dish because it will make it creamy at the right point and really very good.
Season with salt and pepper and add the slices of meat prepared before, which will continue cooking together with the sauce. When the scallops are ready sprinkle with a little finely chopped parsley.
The Lemon Veal Scallops are great to eat just made and still hot, but if you want, store them in the refrigerator for up to two days closed inside an airtight container or covered with cling film.