prep 0:15 total 1:00
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper and paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside.
Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.
2 Recipe Reviews
Subscribe for tasty updates: