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Scaloppine al limone (Veal Scallops with Lemon) https://www.metro.ca/userfiles/image/recipes/escalopes-veau-citron-1343.jpg PT30M PT15M PT45M
Mix the flour, lemon zest, parsley, salt, pepper and paprika. Flour the veal scallops and remove the excess flour. Cook the spinach fettucini according to the instructions. Drain and set aside. Melt the butter in the saucepan. Add the garlic and brown for about 2 minutes. Pour the pasta into the saucepan and coat well with the garlic butter. Keep warm. Heat half of the oil in a non-stick skillet. Brown half of the scallops 2 minutes on each side on a high heat. Sprinkle with the juice of a 1/2 fresh lemon during cooking. Set aside. Repeat the same process for the rest of the meat. Serve with the fettucini and steamed carrots.
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1/3 cup (80 mL) flour 1/2 tsp. (3 mL) lemon zest 1/4 cup (60 mL) finely chopped fresh parsley 1/2 tsp. (3 mL) Salt 1/2 tsp. (3 mL) pepper 1/2 tsp. (3 mL) paprika 1 lb (450 g) veal scallops Juice of 1 lemon 1/2 lb (225 g) spinach fettucini 2 Tbsp. (30 mL) butter 2 garlic cloves finely chopped 2 Tbsp. (30 mL) vegetable oil
Scaloppine al limone (Veal Scallops with Lemon)

Scaloppine al limone (Veal Scallops with Lemon)

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1/3 cup
    (80 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


  • 1/2 tsp.
    (3 mL)
    lemon zest
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1/4 cup
    (60 mL)
    finely chopped fresh parsley
  • 1/2 tsp.
    (3 mL)
    Salt
  • 1/2 tsp.
    (3 mL)
    pepper
  • 1/2 tsp.
    (3 mL)
    paprika
  • 1 lb
    (450 g)
    veal scallops

  • Juice of 1 lemon
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    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1/2 lb
    (225 g)
    spinach fettucini
  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    garlic cloves finely chopped
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    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 2 Tbsp.
    (30 mL)
    vegetable oil
Imprimer ma sélection

Preparation

Mix the flour, lemon zest, parsley, salt, pepper and paprika. Flour the veal scallops and remove the excess flour.

Cook the spinach fettucini according to the instructions. Drain and set aside.

Melt the butter in the saucepan. Add the garlic and brown for about 2 minutes.

Pour the pasta into the saucepan and coat well with the garlic butter.

Keep warm.

Heat half of the oil in a non-stick skillet. Brown half of the scallops 2 minutes on each side on a high heat. Sprinkle with the juice of a 1/2 fresh lemon during cooking. Set aside.

Repeat the same process for the rest of the meat.

Serve with the fettucini and steamed carrots.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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