Scaloppine al Limone
Pane-Bistecca
Scaloppine al Limone are traditional cutlets cooked in lemon sauce. You can find them in many restaurants in Italy, either made from veal, pork or even chicken.
They are actually my hubby’s birthday dinner, because my mom always cooked them together with a risotto, and served them to him for his birthday.
He recently mentioned that he would love to eat them again, so I cooked them for him with the risotto! He was so happy!
They are actually my hubby’s birthday dinner, because my mom always cooked them together with a risotto, and served them to him for his birthday.
He recently mentioned that he would love to eat them again, so I cooked them for him with the risotto! He was so happy!
Ingredients
Scaloppine:
600 g pork Meat for Schnitzel in one piece
Flour
Salt and Pepper
Paprika
2 lemons, zest and juice
100 ml white wine
Olive Oil
Butter
100 ml Cream
280 g Risotto Rice
Olive Oil
20 g Butter
Salt and Pepper
Paprika
Chili
1 sachet Safron
2 cloves of garlic, chopped
100 ml White Wine
800 ml Broth
20 g Butter
Grated Parmesan
Risotto in the Thermomix6:
Instructions
1
Step 1
For the scaloppine, cut very thin slices from the pork piece. Lay them out on cling film and cover them with it. Now flatten them either with a rolling pin or with your fist.
2
Step 2
Put the flour in a plate and season, then turn the slices of meat in it.
3
Step 3
Heat a little olive oil and butter in a wide pan and fry the small schnitzel on both sides, seasoning them as you go.
4
Step 4
Add the lemon zest and deglaze with the lemon juice. As soon as the liquid has reduced, add the white wine and reduce slightly. Then add the cream and allow to thicken slightly.
5
Step 5
Meanwhile, for the risotto, place the garlic in the mixing bowl, chop for 5 seconds/speed setting 5 and push down with the spatula.
6
Step 6
Add 20 g butter and a little olive oil and sauté for 3 min./120°C/speed setting 1.
7
Step 7
Add the rice and cook for 3 min./120°C/<--/speed setting 1. Add the wine and deglaze for 1 min./100°C/<--/speed setting 1.
8
Step 8
Add the stock and spices with the saffron, stir once over the base of the mixing bowl with a spatula to loosen the rice and cook for 12-13 min./100°C//speed setting 1.
9
Step 9
Leave the risotto to soak in the mixing bowl for 1 minute and then transfer to a serving bowl. Fold in the remaining 20 g butter and the grated Parmesan with a spatula and serve immediately.
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