Beef or Veal Scaloppini
Ingredients
- 100g lean Beef or Veal Schnitzel, beaten with a mallet till very thin
- Parsley garnish
Mock Piccata Sauce
- 50ml Skinny Vegetable Stock
- 1 clove Garlic, minced
- juice of 1/2 Lemon
- 5 or 6 Capers
- Parsley to garnish
- salt
- pepper corns
Method
- Place the Schnitzel in Teflon pan on low heat with a dash of lemon juice salt and pepper
- Flash fry both sides
- Remove from heat and allow to rest on a saucer
- Use the same pan to make the Mock Piccata Sauce - don't clean it. Gently heat the Skinny Vegetable Stock in the Teflon pan together with lemon juice, garlic, capers and pepper corns
- Season to taste
- Pour the sauce over the Schnitzel. Garnish with Parsley and serve hot.
NOTE: Goes well with stewed Mushrooms or Tomato, or a fresh Arugula salad.
