How it tastes
Lemon and sage, a fine butter sauce, sweet peperoni, fennel and a whisper of oregano.
Scaloppine al limone with grilled vegetables
Thin cutlets of Swiss free-range pork, turned in semolina and pan-fried in butter, meet a sauce of lemon juice, veal stock and sage. Alongside: grilled peperoni, zucchetti and fennel, still scented with olive oil and thyme.
- kcal
- 901
- Protein
- 38.3 g
- Carbs
- 58.8 g
- Fat
- 54.4 g
per portion (535 g)
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Why you'll love it
Perfect for
For everyone who wants Italy on the plate come Saturday lunchtime.
Recipe Cook it yourself
- Prep approx. 30 min
- Bake approx. 16 min
- Total approx. 46 min
Tender pork escalopes in a fresh lemon butter sauce with sage and parsley, served with mafaldine and colourful roasted vegetables with fennel, courgette and peppers. The vegetables roast in the oven while the pasta and scaloppine are prepared on the hob.
Method
Roasted vegetables
Preheat the oven to 220 °C (fan). Toss the vegetables with the oil and herbs, season and spread out on a baking tray lined with baking paper. Roast in the middle of the oven for approx. 16 min., until the vegetables are tender and lightly coloured.
Pasta
Cook the mafaldine in plenty of salted water until al dente, drain, toss with the oil and keep warm, covered.
Scaloppine
Season the escalopes, dust with cornflour and tap off any excess. Heat the oil in a frying pan and fry the escalopes for approx. 1–2 min. on each side, remove and keep warm, covered.
Lemon sauce
Deglaze the pan juices with the stock and reduce for approx. 2 min. Add the lemon juice and zest. Lower the heat and whisk in the butter a little at a time until the sauce thickens slightly; do not let it boil again. Add the herbs and season to taste with sugar, salt and pepper. Briefly turn the escalopes in the sauce.
To serve
Divide the mafaldine and roasted vegetables between plates, place the scaloppine alongside and drizzle with the lemon sauce.
- Tip:
- Pound the escalopes thin between sheets of cling film so they stay especially tender when quickly fried.
- Variation:
- Use veal escalopes instead of pork, and tagliatelle or pappardelle instead of mafaldine.
- Goes well with:
- Lemon wedges and freshly ground pepper.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
901kcal
Nutrition facts
per portion (535 g) · 3770 kJ
Energy from
- Protein 17 %
- Carbohydrates 27 %
- Fat 56 %
Share of daily intake
- Protein38.3 g77 %
- Carbohydrates58.8 g23 %
- of which sugars10.8 g12 %
- Fat54.4 g78 %
- of which saturates23.9 g119 %
- Salt2.6 g44 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 3770 kJ901 kcal | 705 kJ168 kcal |
| Fat | 54.4 g | 10.2 g |
| of which saturates | 23.9 g | 4.5 g |
| Carbohydrates | 58.8 g | 11.0 g |
| of which sugars | 10.8 g | 2.0 g |
| Fibre | 7.4 g | 1.4 g |
| Protein | 38.3 g | 7.2 g |
| Salt | 2.6 g | 0.5 g |
Ingredients
- Free-range pork rib eye (CH)
- Durum wheat semolina
- Peppers
- Veal stock
- Courgette pyramids
- Fennel triangles
- Onions
- Butter
- Water
- Cornflour
- Free-range whole egg (CH)
- Lemon juice
- Rapeseed oil
- Lemons
- Italian parsley
- Sage
- Sugar
- Salt, pepper
- Extra virgin olive oil
- Salt
- Dried thyme
- Dried oregano
Full declaration
Free-range pork rib eye (CH), DURUM WHEAT SEMOLINA (GLUTEN), peppers, veal stock (water, veal bones, red wine (contains SULPHITES), root vegetables (carrots,onion, leek, CELERY) salt, pepper, bay leaf, juniper), courgette pyramids, fennel triangles, onions, BUTTER, water, cornflour, free-range whole egg (CH) (free-range WHOLE EGG, citric acid), lemon juice, rapeseed oil, lemons, Italian parsley, sage, sugar, salt, pepper, extra virgin olive oil, salt, dried thyme, dried oregano.
Translated – the German declaration is legally binding.
Show German declaration
Rib eye Freilandschwein (CH), HARTWEIZENGRIES (GLUTEN), Peperoni, Kalbsfond (Wasser, Kalbsknochen, Rotwein (enthält SULFITE), Wurzelgemüse (Karotten,Zwiebel, Lauch, SELLERIE) Salz, Pfeffer, Lorbeer, Wacholder), Zucchetti Pyramiden, Fenchel Dreieck, Zwiebeln, BUTTER, Wasser, Maisstärke, Freiland Vollei (CH) (VOLLEI aus Freilandhaltung, Citronensäure), Zitronensaft, Rapsöl, Zitronen, Peterli Ital., Salbei, Zucker, Salz, Pfeffer, Olivenöl extra vergine, Salz, Thymian getrocknet, Oregano getrocknet.
Allergens
Contains Eggs, Gluten, Milk, Celery, Sulphites. May contain traces of other allergens.
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