15 minutes are enough to prepare these lemon escalopes so tender and soft that they melt in your mouth

15 minutes are enough to prepare these lemon escalopes so tender and soft that they melt in your mouth


Undoubtedly, the change of season determines a modernization of the dishes that are brought to the table, making us lean towards increasingly fresh dishes.

However, it is also true that some culinary proposals are transversal to the different seasons and may only require a few small changes.

In any case, one concept remains fundamental when it comes to cooking lunch and dinner, regardless of spring, summer or winter: speed.

Whatever the time of year, we are always and inevitably in a hurry: for one reason or another it seems impossible to find time to cook.

Of course, it is not essential that everyone put their hands in the dough, but it is also true that something must be put on the table.

That is why we decided to suggest the following recipe, which guarantees maximum results with minimum effort and is always good.

It may seem incredible, but 15 minutes are enough to prepare these scallops with lemon and we will reveal some tricks to make them so tender that they melt in your mouth.

The secret is, first of all, to use the meat grinder to make the slices even thinner and thus facilitate both cooking and subsequent chewing.

Also, while traditional chicken meat may remain more stringy, we suggest you go with turkey for best results.

A very modest amount of butter, no more than a nut, is ideal for making the accompanying sauce incredibly creamy.

Let’s find out what you need next:

  • 500 g of turkey breast;
  • flour;
  • 2 dl of dry white wine;
  • 1 lemon;
  • 1 tablespoon of chopped marjoram;
  • chopped parsley (1 tablespoon);
  • 1 knob of butter;
  • oil and salt to taste

15 minutes are enough to prepare these lemon escalopes so tender and soft that they melt in your mouth

After having thinned the slices, flour them and brown them in a non-stick pan with the butter and 6 tablespoons of oil for 3-4 minutes.

Once they are golden on both sides, we reserve them for a moment to clean the pan of the excess fat that has been released during cooking.

Once this operation is finished, put the escalopes back in the pan, blend them with the wine and lemon juice, season with salt.

When cooked, season with marjoram or other aromatic herbs to taste, such as sage, for example.

other tips

It is also possible to replace the oil with vegetable broth and enrich the dish by adding cheese which, when melted, will make the whole even softer and more delicious.

recommended reading

How to Tenderize Chicken Breast and Make It Creamy and Flavorful Even When We’re Low on Beer or Milk

(The information in this article is merely informative. We do not know the eating habits and possible intolerances of our readers, so it is recommended to consult your doctor about foods that may cause damage to your health. In any case, it is highly recommended to read the warnings about this article and the responsibilities of the author that can be consulted HERE”)



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