Description
Scaloppine al Limone is a classic Italian dish featuring thin slices of veal sautéed in a zesty lemon sauce. Light, elegant, and bursting with fresh citrus flavor, it’s perfect for a quick weeknight meal or a refined dinner.
Ingredients
Scale
- 500g (1.1 lbs) veal cutlets, thinly sliced
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tsp lemon zest
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Lightly pound the veal slices between two sheets of parchment paper until evenly thin.
- Season both sides with salt and pepper, then dredge each piece in flour, shaking off the excess.
- Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
- Sauté the veal slices for about 2 minutes on each side, or until golden. Do this in batches to avoid overcrowding.
- Remove the veal and set aside. Deglaze the pan with white wine, scraping up any browned bits.
- Add lemon juice and zest, and bring to a gentle simmer.
- Whisk in the remaining 1 tbsp of butter to emulsify the sauce.
- Return the veal to the pan and simmer for 2–3 minutes until heated through and coated with sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- For a creamier version, add a splash of heavy cream to the sauce before returning the veal.
- Chicken or turkey breast can be used as a substitute for veal.
- Serve with mashed potatoes, sautéed greens, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Scaloppine al Limone, veal with lemon, Italian veal recipe, lemon sauce, sautéed veal