Veal Limone
As mentioned a few days ago, I've been ordered to slow down my pace a little these days as I'm apparently too active, hehe.. And so I have been working from home as much as possible and even finished decorating the baby's room, thanks to my incredible sis Joujou - I LOVE YOU (in case she didn't know :) I think I'm probably the only woman on the planet that had not gotten one single baby's item until now so late in the pregnancy, in my 8th month! I don't know why I kept thinking I still had time but apparently I don't have that much time left anymore, so Joujou dragged me to the stores and we got some adorable stuff for the little one :)
Yesterday, the lovely Kate from Harper's Bazaar asked me to recommend a yummy and romantic dish from my blog, and I thought of this one. So I'm refreshing this very old D's Kitchen post, which so deserves a second run as it's absolutely delicious!
The first time I made Veal Limone, was in my first year of college, after becoming addicted to the Veal Limoni at Cipriani's restaurant in Downtown New York.. It's best to do this dish for only a few people as veal scalopines are tricky to do for a large group since they have to be seared quickly in a pan. Serve this with some simple linguine on the side (olive oil, salt and pepper) or some fluffy rice as the lemon sauce is perfect for it!
Easy - Medium Difficulty. Prep & Cook Time: ~25minutes
Serves 2- 3
Serves 2- 3
- 8 thinly pounded veal scaloppines (the thinner the scaloppines, the yummier the dish)
- 1/4 cup of lemon juice
- 1/2 cup of white wine
- 1/2 cup of chicken stock
- a little flour for drenching
- a large knob of butter
- olive oil
- 2 tbsp chopped parsley
- salt & cracked pepper to taste
Preheat the oven at 180C. Heat a pan (stainless if possible) on med-high heat. Drench the veal in a little flour, removing the excess. Then add a little olive oil and a knob of butter to the pan, when it sizzles place the veal, searing them quickly about 30 - 60 seconds on each side. Put them in a oven safe dish and place them in the preheated oven or warming drawer to keep them warm.
Now deglaze the pan with the white wine, scraping all the yummy brown bits. This is what gives this dish ALL the flavour, so keep on scraping! Add the lemon juice & stock and simmer until it thickens a little. Add the knob of buttter, salt and pepper to taste and finish with the chopped parsley. Take the veal out of the oven, and pour the Limoni sauce over them. Beautiful!
5 comments
Totally my kind of dish...silky veal with lemon...you know, I'd walked past Cipriani in NYC so many times in the past few years when I lived there, don't know why I never stepped in to try it!
ReplyDeleteArva you have no idea how yummy it is! Can't believe you lived in nYC too.. We definitely need to share our big apple stories at some point :) xx
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ReplyDeleteSince dates have such sticky juice delicious chopped dates, your knife might get gummy. If this happens as you cut, rinse the knife in hot water to get the juice off, or coat it in some flour to keep the stickiness under control.
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ReplyDeleteJayme Silvestri