Scaloppine with gremolata are a tasty and aromatic dish, originally from Northern Italy. They are made with thin slices of veal round, sautéed in a pan with butter and white wine. The gremolata, a seasoning made with garlic, parsley and lemon zest, is then sprinkled over the scaloppine to add even more flavor. Scaloppine with gremolata are perfect to serve as a first course, accompanied by a side dish of vegetables or baked potatoes.
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Sauté the meat slices in butter, deglaze with the wine, season with salt and pepper, and cook for 15 minutes
Mince the garlic, parsley and lemon zest, and 5 minutes before removing from the heat add the mince to the meat
Pan
Grater
Store in the refrigerator in an airtight container for up to 2 days
Scaloppine with gremolata are a traditional dish of Italian cuisine, particularly widespread in Northern Italy. They are tasty and aromatic, thanks to the mix of ingredients such as butter, lemon and parsley.
Italia
| Energy (kcal) | 116.77 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 5.86 |
| of which Saturates (g) | 3.35 |
| Protein (g) | 10.82 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.05 |
