RomanItalian
Lemon Scaloppine with Escarole
by Cucina con Ruben · 548K subscribers on YouTube
A quick and flavorful sandwich filled with veal lemon scaloppine and sautéed escarole with raisins and almonds.
- Difficulty
- easy
Ingredients
11 items- EscaroleEscarole
- RaisinsRaisins
- Chopped AlmondsChopped almonds
- Veal ScaloppineVeal scaloppine
- FlourFor coating the meat
- Oil(optional) — Oil, butter, or margarine can be used
- Butter(optional) — Oil, butter, or margarine can be used
- Margarine(optional) — Oil, butter, or margarine can be used
- Small Round LoafBread roll
- WineWine for deglazing
- SaltA pinch of salt
Method
- Start with the vegetables by adding the raisins, chopped almonds, and escarole directly into the pan.
- Lightly coat the veal scaloppine in flour.
- Heat oil, butter, or margarine in a pan, cook the meat for one minute per side, then temporarily remove it.
- Cut open a bread roll and place it in the pan to soak up the juices.
- Deglaze the pan with wine.
- Return the meat to the pan to combine with the sauce.
- Add a final pinch of salt and assemble the sandwich.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
