A good sauce can fix even tough meat. Meat can turn out tough if it isn’t very fresh, cut incorrectly, or has been frozen. This simple lemon sauce subtly enhances the flavor of the dish. In fact, I think it pairs even better with grilled chicken fillet than with classic escalopes.
- 2 ескалопи (краще з телятини або яловичини, але підійде й свинина чи баранина)
- 1/2 лимона
- 50 г вершкового масла
- сіль
- трохи зелені
- оливкова олія
Pound the escalopes, pat them dry, brush with olive oil, sprinkle lightly with salt, and let them rest. (If you like, you can coat them in flour mixed with dried garlic before frying.)
Heat a pan or grill pan. Fry the escalopes in a little oil for about 2 minutes on each side. Let them rest afterward - ideally on a wooden board (never on a cold plate right away).
Meanwhile, in the same pan, melt the butter and add the lemon juice. Stir and sprinkle with herbs. For pork or lamb, you can slightly thicken the sauce with 1/2 tsp of flour.
Place the escalopes on a plate, drizzle with the lemon sauce, and serve with creamy mashed potatoes.
Pound the escalopes, pat them dry, brush with olive oil, sprinkle lightly with salt, and let them rest. (If you like, you can coat them in flour mixed with dried garlic before frying.)
Heat a pan or grill pan. Fry the escalopes in a little oil for about 2 minutes on each side. Let them rest afterward - ideally on a wooden board (never on a cold plate right away).
Meanwhile, in the same pan, melt the butter and add the lemon juice. Stir and sprinkle with herbs. For pork or lamb, you can slightly thicken the sauce with 1/2 tsp of flour.
Place the escalopes on a plate, drizzle with the lemon sauce, and serve with creamy mashed potatoes.
