Creamy lemon pasta with veal cutlets

Name: Creamy lemon pasta with veal cutlets
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 4 veal cutlets, lightly flattened; black pepper from the grinder and coarse salt; 4 tablespoons flour; 4 tablespoons olive oil; 1 knob of butter; 3 lemons; 1 glass of dry white wine; 4 tablespoons mascarpone; 90 g freshly grated Parmesan cheese; 1 soup ladle of pasta cooking water; 350-400 g fine spaghetti

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40min

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Enjoy tender veal cutlets in a creamy lemon sauce with spaghetti and Parmesan cheese, ready in just 40 minutes!

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Ingredients

What do you need?

Quantity: 4P

4 veal cutlets, lightly flattened
black pepper from the grinder and coarse salt
4 tablespoons flour
4 tablespoons olive oil
1 knob of butter
3 lemons
1 glass of dry white wine
4 tablespoons mascarpone
90 g freshly grated Parmesan cheese
1 soup ladle of pasta cooking water
350-400 g fine spaghetti

Preparation method

How do you make this?

Put a large pot of salted water on and bring to a boil.

Season the meat with pepper and salt and sprinkle flour on both sides.

Lightly brown both sides in olive oil and a knob of butter. Keep warm.

Slice one lemon into very thin slices and brown on both sides in the same pan. Set aside as well.

Deglaze the pan with the juice of the other two lemons and white wine, let it boil for 2 minutes and stir in the mascarpone and 50 grams of Parmesan cheese.

Cook the pasta as indicated on the package.

Add the pasta and lemon slices to the pan and pour in a soup ladle of cooking water. Mix well.

Serve with the fried veal cutlets and the rest of the cheese.