Scaloppine al Limone (Lemon Veal Cutlets)
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.
- 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.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 1g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg
