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The Italian (and most equal) answer to our schnitzel - Walla! Food

2022-06-09T05:47:22.951Z


Slices of sheitel from lightly seared flours are glazed in a velvety sauce of lemon and garlic. Yogev Yaros in a perfect and simple Italian recipe for a meal that is prepared in a few minutes. Enter the full recipe>


The Italian (and most equal) answer to our schnitzel

Yogev Yaros, the chef of Michela Restaurant with a recipe for scallopina limona - slices of sheitel from light and seared flours in a hot pan, glazed with a velvety sauce of lemon and garlic

Yogev Yaros

09/06/2022

Thursday, 09 June 2022, 08:30 Updated: 08:36

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Scallopina in lemon sauce (Photo: Alon Mesika)

Scaloppine or scaloppini is a dish from Italian cuisine of thin slices usually of veal or chicken that are quickly seared in a pan or sometimes in a stone oven and served with a wide variety of reduced sauces.



Oily and thick steaks do appear here and there in the Italian repertoire, such as the Bistrica Fiorentina (Tuscan Tuscan steak), but most of the meat dishes are served as casserole dishes (like the Italian osoboko stew, oxtail stew) or alternatively, as thin slices for quick scallop, or as scallopina. The northern Italian version of our schnitzel.

I have always been impressed to see in Italian delicacies chunks of ossobuco arranged next to “bouquets” of vegetables and herbs ready for cooking or slices of scallopina already floured and machines for grilling in a pan.

A velvety and sour sauce that glazes the pieces and is very flattering to the meat (Photo: Alon Mesika)

Among the sauces that are usually served with the scallopina, you can find various mushroom sauces, marsala sauce based on red wine, tomato and mozzarella sauce as in the patio version, and many other delicious options.

Of all of them I love the light and refreshing lemon sauce.



This is a lemony version, delicious and very simple to prepare, which transcends far beyond the sum of its parts.

The combination of the butter, lemon and meat in the pan, instantly and with a minimum of effort create a sour velvety sauce that glazes the chunks and is very flattering to the meat.

More on Walla!

Scalyucci: Napoleon-style polenta chips with a spicy anchovy sauce

To the full article

Tips before you start:

* It is important to be careful not to knead the meat slices too much (about half a centimeter) and not to dry them while cooking. Remember that these are thin slices of meat and no long cooking time is needed here at all.



* If you want to give up butter in the recipe, convert it to 5-6 tablespoons of olive oil



Chef Yogev Yaros has been culinary leader in the Italian cuisine of the Michela restaurant in Kiryat Ono for the past year.

Lemon scallopini

Recipe By: Yogev Yaros, Walla!

Food

  • 20 minutes total

  • Easy to prepare

  • 3 diners

  • Italian

  • fleshy

  • meat

  • kosher

Scallopina Limona

Ingredients

    • 600 grams of veal or veal sirloin, clean of slices and sliced ​​into 6 equal slices

    • 1 cup flour

    • 60 grams of butter (for the kosher version, convert to 5-6 tablespoons of olive oil)

    • 3-4 tablespoons olive oil

    • 4 whole garlic cloves, peeled and lightly crushed

    • 1 lemon squeezed into fresh juice

    • 6 thin lemon slices

    • Salt

    • black pepper

    • Chopped parsley cloves

  • For a rocket salad to serve:

    • 2 bundles of rocket

    • 1 small purple onion, halved and thinly sliced

    • Fresh lemon zest

    • Olive oil

    • Thin salt

    • Sea salt

  • For the conversion table, click here>

Preparation

How to make lemon scallops?

  • 1 Place the slices of meat between baking sheets or plastic wrap and beat gently with a sledgehammer.

    Tighten slightly to a thickness of half a centimeter and be careful not to form slices that are too thin. Salt and pepper and set aside.

  • 2 Heat a heavy iron skillet and melt the butter until it begins to brown slightly.

    Add 3-4 tablespoons of olive oil and the cloves of garlic.

  • 3 Put the flour in a flat dish and dip the meat slices on both sides for a light coating.

    Shake off excess flour and place the slices of meat in the pan (it is very important not to cram, if necessary in a few revelations).

    Brown the slices of meat well on both sides over a high flame.

    About a minute on each side.

  • 4 Add the lemon slices and lemon juice and shake the pan slightly, to glaze the meat with the resulting sauce.

    Add the chopped parsley and cook together in the sauce for about half a minute.

  • Transfer the meat slices to a serving plate and salt with a little coarse sea salt.

    Pour the remaining sauce into the pan on the slices of meat.

  • 6 In a bowl, mix the rocket, slices of purple onion, olive oil and lemon juice (in that order).

    Add a little salt and a little sea salt.

  • 7 Stack the rocket next to the slices of meat and serve immediately.

More meat recipes

  • A scallop with lemon and sage

  • Argentine style beef schnitzel

  • stuffed artichoke

  • Chicken steak in pita

  • Veal pallade stew with friki and dates

  • Lick your fingers: Chickens stuffed with rice and dried fruit in a pomegranate concentrate sauce

  • Hot peppers stuffed with meat

  • Meat-stuffed rolls

  • Greek shakshuka with meat

  • Meat stew and chickpeas in white wine

  • Asian burger

  • Grilled entrecote chunks with roasted vegetables by Omar Miller

  • Beef shoulder stew, Jerusalem artichoke, mushrooms and chestnuts

  • Exposed lamb chops in sesame pistachios and pomegranates

  • Food

  • Cooking

Tags

  • recipe

  • Wig

  • meat

  • lemon

  • schnitzel

Source: walla

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