myTescoma 1/2019en

Lemon scaloppine

THE RECIPE • 4 slices of veal meat • 20 g butter • 1 medium sized lemon • salt and pepper to taste • plain flour to taste Squeeze the lemon and set the juice aside. Cover the meat slices with parchment paper and tenderize them with a mallet, making sure not to break down the fibers. Flour the veal slices and remove the excess. Melt the butter in a pan, add the meat and cook on both sides at medium heat for a couple of minutes. Season with salt and pepper, add the lemon juice and cook for a few more minutes. When the sauce starts to look creamy, remove from fire and serve. ingredients

Multifunctional juicer Vitamino art. 642740 length: 16 cm

FRYING PAN

THE RECIPE Oven baked mullet with lemon • 1 mullet • 2 lemons • 2 garlic cloves • 4 tbsp extra virgin olive oil • salt and pepper to taste Cut one lemon in thin slices and place them on a baking sheet, season with oil, salt and pepper and set aside. Peel the garlic cloves and cut them in halves. Make three little diagonal cuts on each side of the fish. Cut the other lemon and divide the slices in halves, season with oil, salt and pepper and insert one into each cut on the sides of the fish; stuff it with garlic and lay it onto the baking pan. Season again with oil, salt and pepper and bake at 250 °C for 5 minutes then reduce heat to 200 °C and cook for 15 extra minutes. ingredients - serves 4

OVEN

Low roaster Delícia Glass art. 629080 dimensions: 26x40 cm - height 6,5 cm