Ingredients:
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Veal or chicken scaloppine – 4 slices (about 150-200g each)
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Flour – 50g (for dredging)
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Butter – 30g
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Olive oil – 2 tablespoons
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White wine – 100ml (dry, such as Sauvignon Blanc or Pinot Grigio)
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Lemon juice – 2 lemons (about 4 tablespoons)
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Lemon zest – 1 teaspoon (optional, for extra citrusy aroma)
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Salt and pepper – To taste
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Fresh parsley – A handful (chopped, for garnish)
Instructions:
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