LEMON ESCALOPES WITH ROSEMARY SCENT

Recipe from Chef Erny Lombardo


Ingredients

1/2 kg pork loin
300g flour type 00
100g of butter

1kg of lemon
1 sprig of rosemary
Salt  


Method

Cut the piece of loin in slices not bigger than 3mm, 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 50g 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.

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