It is a classical second dish in Italy, a traditional way to cook meat. The recipe is simple, quickly made and the result is practically guaranteed. A thin, not fat piece of meat with a delicious crust to it is a mouth-watering sight and smells just wonderful. Take the best tender meat for escalopes, pork or veal cut across fibers.
Ingredients for Escalopes with Lemon
- 1.2 – 1.6 lb pork cuts
- flour for coating
- black pepper, salt
- juice from 1-2 lemons
- olive oil
Recipe for Escalopes with Lemon
- Salt and pepper every piece of meat, roll over in flour. Shake off surplus flour.
- Pour some olive oil into a frying pan and heat well. Fry the escalopes on medium heat on both sides until they acquire a nicely brown crust.
- When they are done, pour some lemon juice into the frying pan and take the meat out in a minute – it is ready.