SCALOPPINE AL LIMONE
RIESLING KALKSTEIN TROCKEN OF GUSTAVSHOF / SOAVE OF BRIGALDARA
We said goodbye to King Winter. Spring has started gently. The first lambs are born, the days are getting longer and the sun is showing more and more. Unfortunately we are not allowed to enter the terrace yet, but it is also nice to stay in our backyard. What do we like now? In scaloppine al limone, a classic from the Italian kitchen that is so easy to prepare that you won't turn your hand for it even on a very busy working day. Simple but oh-so-delicious. You can serve roasted potatoes with rosemary with the breaded veal cutlets -like most. A Caprese salad, but with buffalo mozzarella, is our recommendation. Not a fan of lemon? Then dip the veal in a marsala gravy.
What do you drink with scaloppine al limone? We call Riesling Kalkstein Trocken 2019 in unison. This vegan wine from Gustavshof is a Riesling -grown on very limy marl soils on the Dittelsheimer Kloppberg in Rheinhessen- of a very high level. Such a superior wine for only 12.95 euros per bottle is almost unprecedented. “Pure and invigorating. With quartz acids and mountain stream refreshment, "says wine writer Harold Hamersma about the Riesling Kalkstein Trocken 2019 and we can only agree with him. A wine of a completely different caliber that matches this dish equally well is the Soave 2019 from azienda agricola Brigaldara, made from the indigenous grape garganega. Fresh, fruity with notes of chamomile, peach and citrus and a very pleasant acidity, that is this Italian whopper in a nutshell. For 11.95 euros per bottle you get a lot of fun at home. If you're in for spring, then open a nice champagne from Leclerc Briant. This quality brisket goes perfectly with the lemon butter with the veal. Go crazy ...; -
FOR 4 PERSONS
4 veal cuts of 150 grams
100 grams of flour
100 grams of butter
150 milliliters of dry white wine
half a bunch of flat-leaf parsley, finely chopped
75 grams of arugula (optional)
Place the veal cuts on baking paper and beat the meat flat with a meat hammer or the bottom of a sturdy and clean frying pan. Sprinkle the veal cuts generously with salt and freshly ground black pepper and spread them through the flour on both sides. Beat off the excess flour. Heat a dash of oil in a pan and fry the meat until golden brown. Then remove the meat from the pan and place it on a plate and cover so that the cutlets stay warm. Clean the pan or take another pan and melt the butter in it. Add the meat and roll it in the butter. Pour in the white wine and reduce by half. Squeeze half a lemon over the meat and grate some lemon zest over it. Cut the other half of the lemon into four slices and place one slice on each schnitzel. Garnish the scaloppine al limone with finely chopped flat-leaf parsley and possibly also with some arugula. Buon appetito!