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Lemon veal scaloppini
Lemon veal scaloppini
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spring lemon veal scaloppini with zucchini and roasted potatoes by Curtis Stone to wow guests.
Ingredients:
  • 16 baby potatoes, cut into wedges
  • 36.40 gm Olive Oil
  • 2 sprigs fresh rosemary
  • 4 Veal Schnitzels
  • 250.00 ml Plain Flour, for dusting
  • 18.20 gm Olive Oil
  • 20.00 gm Butter
  • 1 lemon, juice
  • 1 lemon, thinly sliced
  • 20.00 ml parsley, chopped, divided
  • 2 shallots, thinly sliced
  • 2 red capsicum, cut into 1cm sticks
  • 2 large zucchini, ends trimmed, green part cut into 6cm sticks
Instructions:
  • Preheat the oven to 225°C and place a baking tray inside to heat up.
  • Coat the potatoes generously with oil and fragrant rosemary, then season them perfectly with a touch of salt and pepper. Spread the seasoned potatoes evenly on the preheated tray and bake in the oven until they achieve a glorious golden crispiness, about 25-30 minutes.
  • In a large frying pan over medium heat, warm 1 tablespoon of oil. Sauté the shallots and capsicum for 4 minutes, stirring frequently. Then add the zucchini and cook for another 4 minutes until just softened. Season with salt and pepper to taste and keep warm.
  • Season both sides of the veal schnitzel generously with a touch of salt and pepper, then lightly coat with flour, shaking off any extra.
  • In a large frying pan over high heat, heat 1 tablespoon of oil until very hot. Cook veal for 2 minutes on each side until golden brown. Transfer veal to a plate to rest.
  • Return pan to low heat and add the butter, allowing it to brown. Stir in lemon juice and lemon slices while swirling the pan. Remove from heat and mix in the parsley. Season with salt and pepper to taste.
  • Portion the roasted potatoes evenly onto 4 plates and generously spoon the flavorful zucchini mixture alongside.
  • On each plate, elegantly lay a veal piece, decorate with lemon slices, generously drizzle with sauce, and serve promptly.

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