Italian
Lemon Scaloppine
by Manu Food · 60K subscribers on YouTube
A version of scaloppine al limone where the sauce is made with a roux (butter and flour) instead of flouring the meat, resulting in a smooth, lump-free cream. The meat can be pork loin or chicken breast, simmered in a lemony sauce and finished with parsley and lemon zest.
- Difficulty
- medium
Ingredients
10 items- 50 gButterFor the roux and for browning the meat (additional butter for the pan not specified)
- 50 gFlourFor the roux
- BrothQuantity not specified
- Lemon JuiceQuantity not specified
- Carne (Lonza di Maiale o Petto di Pollo)Thin slices; pork loin or chicken breast
- Olive OilFor browning the meat
- SaltTo taste; chef advises little salt because lemon adds saltiness
- Black PepperTo taste
- ParsleyChopped, for finishing
- Lemon PeelGrated zest from an untreated lemon, for garnish
Method
- Melt the butter in a saucepan. Once melted, add the flour and stir to form a roux. Cook for 4–5 minutes, stirring constantly.
- Add the broth and lemon juice to the roux. Continue stirring until the sauce thickens slightly (it will thicken further with the meat). Remove from heat.
- In a non-stick skillet, heat a knob of butter and a drizzle of olive oil. Add the meat (pork loin or chicken breast) and brown on both sides.
- Reduce the heat to low and pour the prepared sauce over the meat. Season with a little salt (lemon already adds saltiness) and black pepper.
- Let the sauce simmer and thicken further, coating the meat. Add chopped parsley and stir briefly.
- Plate the scaloppine, grate some lemon zest over the top, and garnish with a lemon slice.
