Veal Scallopine on Laganelle with Lemon
1 cup dry white wine
1 Tbsp favourite
Zest of 1 lemon and juice of ½ lemon
1 Tbsp , rinsed
Small knob of
4 thinly sliced veal scallopine
1 Tbsp (EVO), plus extra for garnish
Sea salt and fresh ground black pepper
Add wine and chicken stock to a small saucepan and boil vigorously until reduced to approx. ½ cup of liquid. Add anchovy paste, honey, lemon zest, capers and black pepper to taste. Squeeze in lemon juice and reduce until syrupy. Stir in butter just before serving.
Pour the ‘00’ flour, sea salt and pepper into a shallow dish and mix thoroughly. Dip veal into the flour mixture, coat thoroughly and shake off the excess.
Heat the olive oil in a skillet and fry the veal until golden brown (approx. 2-3 minutes each side) then rest.
Meanwhile add pasta to boiling salted water and cook for 3 minutes. Drain and drizzle with the remaining EVO.
Serve veal on a bed of pasta and sauce.
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