1 non-stick frying pan, 1 pliers, 1 cutting board, 1 knife, 1 stoneware baking dish
HOW TO MAKE IT
Cut the piece of loin in slices not bigger than 3 mm, in case they are thicker, use a hammer to achieve the desired thickness.
Dip the meat front back into the flour so it sticks well absorbing all the moisture.
In a pan melt 50 gr of butter, insert the sprig of rosemary, squeeze 2 whole lemons without the seeds.
Hand fill the bottom of the pan with the slices, salt, and as soon as they are well browned, turn them over and start adding more lemon juice.
The escalope must brown on both sides and then caramelize, if necessary, add a little butter during cooking.