Lemon Escalopes with Rosemary Scent Healthy doesn’t mean boring. Our delicious lemon escalopes are the perfect crowd pleaser and doesn’t break your healthy New Year’s resolutions. Take control of your kitchen, chef! Recipe from Chef Erny Lombardo.
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  • ½ kg pork loin
  • 300 gr flour type 00
  • 100 gr of butter
  • 1 kg of lemon
  • 1 sprig of rosemary
  • Salt


    1 non-stick frying pan, 1 pliers, 1 cutting board, 1 knife, 1 stoneware baking dish


    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.

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