Scaloppine al limone - veal schnitzels with lemon

Lemon clean-boar, peel fine grating and press fruit. Stirring lemon juice and grater with 4 tbsp oil in deep plate marinade. Cut veal escalopes halfway and flatten them between two pieces of plastic foil with the rolling pin or flat side of the knife. Place the schnitzels in the marinade, cover with foil and let in at least 1 hour (in the refrigerator). Turn the meat over in marinade.

Remove the schnitzels from the marinade and let them drain. Fry 2 tablespoons of oil in frying pan and cutlets in 3-4 min. Browning halfway. Place on plate. Mix marinade through cooking fat and bring to the boil. Stir in butter and basil. Season the sauce with salt and pepper. Put the schnitzels in sauce and gently heat for another 2-3 minutes. Tasty with green beans.