Ingredients
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8 Veal
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¼ cup Milk
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½ cup white Rice Flour
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½ lb Mushrooms
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3 cups gluten-free Beef Broth
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1 Lemon
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½ cup extra-virgin Olive Oil
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½ teaspoon Sea Salt
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¼ teaspoon Black Pepper
Directions
Lemon Veal Scaloppine is a quick and simple meal bursting with flavor from the sliced lemons. A favorite in any season, we like to serve this dish with a small side of rapini.
Steps
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1
Done
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Sift the flour with a pinch of salt and pepper; set aside. Dip and roll each scaloppine in milk, then thoroughly coat in the sifted flour. Set meat aside. |
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2
Done
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In a large, heavy skillet, heat ¼ cup olive oil on medium heat and sauté mushrooms until tender, about three minutes. Remove mushrooms from skillet and set aside. |
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3
Done
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Using the same skillet, add the remaining olive oil. Sauté the veal scaloppine on medium heat for one minute on each side. Add an additional tablespoon of olive oil if necessary. With meat still in the skillet, deglaze with beef stock. Add two tablespoons of the white rice flour, mushrooms, lemons, salt, and pepper. Cover and simmer on medium-low heat for 25 minutes. |
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4
Done
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Plate and serve with a side dish. |
