Scaloppine al limone


Since most of us are working from home in this period, we don’t often happen to be late for dinner and in need to prepare some food for the family in a quick time, isn’t it?

However, yesterday I had my fist Covid 19 vaccine shot at 06.30 pm (by the way the service was very efficient and quick) and, as requested by the doctors, I had to wait for 45 minutes before leaving the premise (such wait is aimed at checking that no immediate side reaction or severe allergies show up).

However, yesterday I had my fist Covid 19 vaccine shot at 06.30 pm (by the way the service was very efficient and quick) and, as requested by the doctors, I had to wait for 45 minutes before leaving the premise (such wait is aimed at checking that no immediate side reaction or severe allergies show up). Therefore I got back at home at 08.00 pm and for the first time in 12 months I was in a rush to prepare dinner.

When similar situations happen, I usually resort to some quick but tasty recipe of the Italian tradition because even if I am in a rush I don’t give up having a tasty meal. I had some chicken escalopes in the fridge thus I decided to make “scaloppine al limone” a very quick and tasty meal, which can be paired with any side vegetable of your like. You need very few ingredients and approximately 15 minutes overall.

When similar situations happen, I usually resort to some quick but tasty recipe of the Italian tradition because even if I am in a rush I don’t give up having a tasty meal. I had some chicken escalopes in the fridge thus I decided to make “scaloppine al limone” a very quick and tasty meal, which can be paired with any side vegetable of your like. You need very few ingredients and approximately 15 minutes overall.

Scaloppine al Limone

Ingredients:

  • 5/6 Chicken escalopes (quantity varies based on the number of your party). This is basically the chicken breast cut into thin slices.
  • All purpose flour
  • The juice of 2 lemons
  • 30 grams of butter
  • Salt to taste

Directions

Take a chicken escalope and put in on a large plate, dust it with a handful of all purpose flour on both sides and press it a bit to allow the flour to stick to the meat. Repeat such operation for each escalope. Then, squeeze 2 lemons and remove the seeds).

Scaloppine al Limone

Take a large frying pan, pour 30 grams of butter in it, bring to the fire and turn it on at medium level. Wait until the butter melts (if you prefer you can use olive oil also but in my opinion for this recipe butter is better). When the butter is fully melted and those little bubbles starts popping, pour the flour-dusted chicken escalopes in it and let cook unil their edges turn white, then overturn them to allow a smooth cooking of both sides. When the meat is cooked and the flour turns into a brownish colour, pour the juice of 2 lemons in it (previously squeezed) and let it evaporate. Add salt to taste and serve them hot.

Scaloppine al limone

I had some stewed Zucchini in my fridge which I prepared the day before thus I paired the escalopes with them, but you can pair with any vegetable of your like.

Dinner is safe.

Suggestions: this recipe work well also with turkey or beef escalopes and with other scents. My mother is used to make them with Marsala wine instead of lemon juice (it’s in between a wine and a liquor, from Sicily), my partner prefers them with white wine. If you make this recipe with beef and you don’t want to use lemon, I recommend to use a red wine or even some Port Wine (from Portugal). The process is exactly the same.

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