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Scaloppine al Limone  #meat#pork #scaloppine #carne#tasty #tastyfood #yummy #amazing #food #goodfood #amazing #delicious #cucinaitaliana #cucinamediterranea #dietamediterranea #titasjey #nonsonounafoodblogger Scaloppine al Limone Recipe Guide

Scaloppine al Limone 

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Skillet or frying pan (preferably non-stick)
  • Tongs
  • Small mixing bowl
  • Measuring cups and spoons
  • Citrus juicer or reamer

Ingredients
  

  • 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

Instructions
 

  • Step-by-Step Instructions
  • Step 1: Prepare the Veal
  • 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.
  • 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
  • Heat the pan: In a large skillet, melt the butter with the olive oil over medium-high heat until the butter is foamy.
  • 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.
  • 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
  • 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.
  • 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.
  • 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
  • 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.
  • 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.