Ingredients
4 pieces of Veal Scallopini
⅛ inch (3.1275mm) thick
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
½ cup chopped walnuts 125ml
4 fresh limes
to give
-
¼ cup fresh lime juice 60ml
- 1 teaspoon grated lime peel 5ml
2 cups cooked orzo or any tiny cooked pasta 500ml
( we used Grandine )
Directions
Flatten the scallopini to
⅛
inch if not already. ( 3.1275mm) In large frying pan, heat oil and butter until butter foams.
You should cook the scallopini in a big
hot skillet for a very short period of time. Add veal, a few pieces at a time. Cook about
20 -30 seconds per side or until lightly browned. Remove and keep warm. Add walnuts to drippings, cook and stir until light toasted.
Grate the lime to get the zest before squeezing for the lime juice.
Add lime juice; return veal to pan; toss with nuts. Heat one minute or until heated through.
Serve over cooked orzo any tiny cooked
pasta 500ml ( we used Grandine ). Sprinkle with grated lime peel.
Ingredients
