PARTNERS
ORANGE CHAMOIS SCALOPPINI
Ingredients
G 450 chamois slices
G 50 butter
mL 70 orange juice (1 orange)
mL 50 cognac
00 flour as needed
Salt and pepper to taste
Preparation
- Pound the chamois slices with a meat tenderizer, covering them with parchment paper and adding a drizzle of olive oil to avoid breaking the fibres. Strike them firmly but taking care not to apply too much force, so as to soften the tissue without tearing the meat apart.
- Dredge the slices in flour, removing any excess.
- In a pan, melt the butter over low heat, then add the chamois slices, browning them for 2′ per side, before adding the cognac. Allow it to burn off.
- Season with salt and pepper, pour the orange juice into the pan and cook over low heat for 2-3′.
- Once the sauce begins to thicken and become creamy, remove from the heat and serve the scaloppini.
Video Gallery
Other
ChefIris Rossi
Wine CouplingValle d'Aosta DOC Donnas
Other Info Kcal 506* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
