Traditional escalop with lemon and sage – together with new aromas, you will get a new unexpected taste. The spicy, slightly campaic spirit of sage leaves is capable of miracles: with it, food is almost a priesthood and saturates not only the body, but also the spirit.
You will need:
2 racks of vealists at 400-450 g
2 lemon
5-6 sage leaves
4 tbsp. l. olive oil white pepper salt
We prepare a veal in a lemon marinade with sage: 1. Cut the slices of meat in half and fire a wooden hammer. The thickness of the meat should be approximately 0.5 cm.
2. Grate and squeeze lemon juice. Mix it with 2 tablespoons of olive oil, add pepper, grated zest and finely chopped sage leaves.
3. The meat cooked with a mixture of fields, cover the lid and put in the refrigerator for 1 hour. Turn the meat over several times so that it is uniformly pickled.
4. Take the meat from the refrigerator and put it on a wooden board, but do not dry it so that it does not become too dry. Warm up in a pan 2 t. tablespoons of olive oil and frying meat for 2 minutes on each side. Put the finished pieces in a separate bowl and cover the lid so that the meat does not cool.
5. The remnants of the marinade pour into the pan where the meat was fried, add half the juice of the second lemon, bring to a boil, add butter, salting and pepper. Put the veal again in a pan with sauce, warm up on fire.