This classic Italian dish features tender veal cutlets lightly floured and quickly sautéed, then finished in a smooth lemon-butter sauce. The result is bright, delicate, and elegant, with a balance of richness and citrus that feels comforting yet refined.
Why You’ll Love This Recipe
Scaloppine al Limone is quick to prepare but delivers restaurant-quality flavor at home. The veal stays tender, the sauce comes together in minutes, and the lemon adds freshness without overpowering the dish. It is perfect for weeknight dinners and special occasions alike, using simple ingredients to create a timeless Italian favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Veal cutlets, thinly sliced: 600 g
All-purpose flour, for dredging: 4 tablespoons
Unsalted butter: 50 g
Olive oil: 2 tablespoons
Fresh lemon juice: 80 ml
Fresh lemon, thinly sliced: 1 medium lemon
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Fresh parsley, finely chopped: 1 tablespoon
Directions
Pat the veal cutlets dry with paper towels and season both sides evenly with salt and black pepper.
Place the flour on a shallow plate and lightly dredge each veal cutlet, shaking off any excess flour.
Heat the butter and olive oil together in a large skillet over medium heat until the butter is melted and lightly foaming.
Add the veal cutlets to the pan in a single layer, working in batches if necessary. Sear for 1 to 2 minutes per side until lightly golden.
Remove the veal from the skillet and keep warm on a plate.
Lower the heat slightly and pour the lemon juice into the skillet, stirring to deglaze the pan and loosen any browned bits.
Add the lemon slices and simmer the sauce for about 1 minute until slightly reduced.
Return the veal cutlets to the skillet and gently spoon the sauce over them.
Simmer for another 1 to 2 minutes, just until the veal is coated and heated through.
Sprinkle with chopped parsley and serve immediately.
For a richer sauce, add 2 tablespoons of chicken stock along with the lemon juice.
For extra brightness, finish the dish with a small amount of finely grated lemon zest.
For a dairy-light version, reduce the butter to 30 g and increase the olive oil to 3 tablespoons.
For added aroma, include a small clove of garlic, lightly crushed, removed before serving.
Storage/Reheating
Store leftover Scaloppine al Limone in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or lemon juice to loosen the sauce. Avoid overheating, as veal can become tough if cooked too long.
FAQs
What cut of veal works best for this recipe?
Thinly sliced veal cutlets from the leg or loin are ideal because they cook quickly and remain tender.
Can I make this recipe ahead of time?
It is best served fresh, but you can prepare it a few hours ahead and gently reheat before serving.
How do I prevent the veal from becoming tough?
Cook the cutlets quickly over medium heat and avoid overcooking during reheating.
Is it possible to reduce the acidity of the lemon sauce?
Yes, you can add a small knob of butter or a tablespoon of stock to mellow the acidity.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor and aroma.
What side dishes pair well with Scaloppine al Limone?
It pairs well with plain pasta, rice, or sautéed vegetables that absorb the sauce.
Can I freeze this dish?
Freezing is not recommended, as the sauce may separate and the veal can lose tenderness.
Should the flour coating be thick?
No, the flour should be a very light coating to help with browning and sauce texture.
Can I make this recipe gluten-free?
Yes, you can substitute the flour with a gluten-free all-purpose flour.
How do I know when the veal is done?
The veal is done when it turns opaque and feels tender, usually within 1 to 2 minutes per side.
Conclusion
Scaloppine al Limone is a beautifully simple Italian recipe that highlights the natural tenderness of veal and the brightness of fresh lemon. With minimal ingredients and a fast cooking time, it delivers elegant flavor and satisfying comfort in every bite, making it a dish you will return to again and again.
Scaloppine al Limone is a classic Italian veal dish where thinly sliced cutlets are lightly floured, pan-seared, and finished in a vibrant lemon-butter sauce. It’s quick, elegant, and full of fresh citrus flavor.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Searing
Cuisine:Italian
Ingredients
600 g veal cutlets, thinly sliced
4 tablespoons all-purpose flour (for dredging)
50 g unsalted butter
2 tablespoons olive oil
80 ml fresh lemon juice
1 medium fresh lemon, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped
Instructions
Pat the veal cutlets dry and season with salt and pepper on both sides.
Place flour on a shallow plate and dredge each veal cutlet lightly, shaking off excess.
In a large skillet, heat the butter and olive oil over medium heat until foamy.
Add veal cutlets in a single layer (work in batches if needed). Sear for 1–2 minutes per side until golden.
Remove veal and keep warm on a plate.
Lower heat slightly, pour in lemon juice, and deglaze the pan by stirring up browned bits.
Add lemon slices and simmer for 1 minute until slightly reduced.
Return veal to the skillet and spoon sauce over the top.
Simmer for 1–2 minutes until veal is heated through and coated in sauce.
Sprinkle with chopped parsley and serve immediately.
Notes
Use fresh lemon juice for the best flavor.
A light flour coating helps brown the veal and thicken the sauce slightly.
To mellow acidity, add a small knob of butter or splash of chicken stock.
Do not overcook the veal; it becomes tough quickly.
Serve with pasta, rice, or sautéed vegetables to absorb the sauce.
