Scaloppine with Sour Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean veal or milk-fed veal
- g butter
- dl sour cream (panna acida)
- water or broth
- lemon
Instructions
- Beat and flour the veal slices and cook in butter, seasoned with salt and pepper, until colored both sides.
- Moisten with sour cream, then a little water or broth so the sauce stays loose.
- Serve with lemon wedges; serves four with 500g meat, 70g butter, and 2 dl cream.