Description
Scaloppine al Limone is an Italian classic that delivers a delicate, zesty punch. Thin, tender veal cutlets are lightly floured and pan-seared to golden perfection, then bathed in a bright, buttery lemon sauce. It’s a quick and elegant dish that’s perfect for weeknights or special dinners. #ItalianRecipes #Scaloppine #LemonVeal #EasyDinner #QuickGourmet
Ingredients
Scale
Main:
- 500 grams veal escalopes, about 1/8 inch thin
- ½ cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
To fry the escalopes:
- 2 tablespoons unsalted butter
- 1 tablespoon cooking oil
For the sauce:
- 2 tablespoons unsalted butter
- ½ tablespoon all-purpose flour
- ¾ cup chicken or beef stock
- 3 tablespoons lemon juice
Instructions
- Prepare veal: Season the veal escalopes with salt and pepper on both sides. Dredge lightly in flour, tapping off any excess.
- Fry escalopes: In a large skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat. Add veal and cook 2 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
- Make sauce: In the same skillet, melt remaining 2 tablespoons butter. Stir in ½ tablespoon flour and cook for 1 minute. Slowly whisk in the stock and lemon juice. Simmer 3–5 minutes until slightly thickened.
- Serve: Spoon the lemon sauce over the veal escalopes and serve immediately, ideally with sautéed greens or mashed potatoes.
Notes
- Make sure your veal is sliced evenly for even cooking.
- Use freshly squeezed lemon juice for the brightest flavor.
- Don’t overcook the veal—it stays tender with a quick sear.
- Can substitute chicken breast if veal isn’t available.
- Serve with pasta, risotto, or steamed vegetables to complete the meal.
Nutrition
- Serving Size: 1 escalope with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg