Scaloppine al Limone Recipe Guide

Scaloppine al Limone, or Lemon Veal Scaloppine, is a classic Italian dish with delicate, thin slices of veal simmered in a fragrant lemon butter sauce. Its simple ingredients and bright flavors make it a favorite for many, perfect for any meal that you want to feel a bit more elegant. From my own personal experience, this dish brings a perfect balance of tender meat and zesty lemon that’s both refreshing and satisfying. Let me show you how I make this Italian favorite so you can enjoy it right at home.

Notes on What to Expect

Expect a light, buttery, and zesty dish where the lemon sauce perfectly complements the delicate flavor of the veal. The sauce should be slightly glossy, with a hint of garlic and wine, adding depth to the bright lemon notes. The veal itself should be tender and succulent, making every bite melt in your mouth.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 250 kcal per serving
• Estimated Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Dish

Ingredients

• Veal cutlets (scaloppine): 4, about 100g each
• All-purpose flour: ½ cup (for dredging)
• Butter: 2 tbsp
• Olive oil: 1 tbsp
• Lemon juice: ¼ cup (freshly squeezed)
• White wine or chicken broth: ⅓ cup
• Garlic: 1 clove, minced
• Salt and pepper: to taste
• Fresh parsley: 1 tbsp, chopped (for garnish)
• Lemon zest: from 1 lemon (optional, for extra lemony flavor)
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Equipment Needed

• Skillet or frying pan (preferably non-stick)
• Tongs
• Small mixing bowl
• Measuring cups and spoons
• Citrus juicer or reamer
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Scaloppine al Limone  here.

Step-by-Step Instructions

Step 1: Prepare the Veal

1. Flatten the veal cutlets: Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet to about ¼-inch thickness. This ensures even cooking and makes the meat extra tender.
2. Season and dredge: Season each cutlet with salt and pepper on both sides. Place the flour on a plate, and lightly dredge each cutlet, shaking off any excess flour. This helps create a nice crust when pan-searing.

Step 2: Sear the Veal

1. Heat the pan: In a large skillet, melt the butter with the olive oil over medium-high heat until the butter is foamy.
2. Cook the cutlets: Place the veal cutlets in the skillet in a single layer. Sear each side for 2-3 minutes or until golden brown. Veal cooks quickly, so avoid overcooking as it can become tough.
3. Remove and keep warm: Transfer the cooked cutlets to a plate and cover them with foil to keep warm.

Step 3: Make the Lemon Sauce

1. Sauté garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
2. Deglaze with wine or broth: Pour in the white wine (or chicken broth for a non-alcoholic option), stirring to scrape up any browned bits from the bottom of the pan. Allow it to simmer for 2-3 minutes until slightly reduced.
3. Add lemon juice and zest: Stir in the fresh lemon juice and, if you’d like, some lemon zest for extra citrus flavor. Cook for another 2 minutes, letting the sauce thicken slightly.

Step 4: Finish the Dish

1. Return veal to the pan: Add the veal cutlets back to the skillet, spooning the sauce over them to coat. Let them simmer in the sauce for 1-2 minutes to absorb the flavors.
2. Garnish and serve: Sprinkle with freshly chopped parsley and serve immediately with extra lemon slices, if desired.

Variations and Substitutions

• Chicken Scaloppine: Substitute the veal with thin chicken breast cutlets. Adjust cook time slightly, as chicken may take a bit longer than veal.
• Gluten-Free: Use a gluten-free flour blend for dredging.
• Low-Fat: Replace the butter with a light olive oil or reduce the amount of butter used.
• Vegetarian Option: Try using thinly sliced eggplant in place of veal for a veggie twist.
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Nutritional Information Per Serving

• Calories: 250 kcal
• Protein: 24g
• Carbohydrates: 8g
• Fat: 14g
• Sodium: 300mg
• Fiber: 1g

Tips

• For extra tenderness: Ensure the veal cutlets are thin. If they’re too thick, they may need additional pounding.
• Don’t skip the deglazing: The browned bits add depth to the sauce, so scrape them up when you add the wine or broth.
• Taste before serving: Lemon can vary in acidity, so if the sauce seems too sharp, balance it with a pinch of sugar.

I hope this guide has made preparing Scaloppine al Limone feel a little less daunting. Have you tried making it before? I’d love to hear your thoughts, so please, leave your honest comments below I enjoy feedback from real people like you!