SERVINGS
4
INGREDIENTS
EQUIPMENT
1 non-stick frying pan, 1 pliers, 1 cutting board, 1 knife, 1 stoneware baking dish
HOW TO MAKE IT
Step 1/5
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.
Step 2/5
Dip the meat front back into the flour so it sticks well absorbing all the moisture.
Step 3/5
In a pan melt 50 gr of butter, insert the sprig of rosemary, squeeze 2 whole lemons without the seeds.
Step 4/5
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.
Step 5/5
The escalope must brown on both sides and then caramelize, if necessary, add a little butter during cooking.