Scaloppine al Limone
Italy's quick, elegant lemon veal — scaloppine al limone, thin veal escalopes dredged in flour and pan-fried in butter, then finished with a bright lemon-butter pan sauce. A 10-minute dish from start to finish, relying entirely on freshly squeezed lemon juice, good butter and properly pounded veal. Light and completely satisfying.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Season veal; dredge in flour; shake off excess.
About 4 min
Melt butter with oil in a wide pan over high heat. Cook veal in a single layer 1–1.5 minutes per side until golden. Do not crowd the pan. Remove.
About 9 min
Deglaze with white wine; reduce 30 seconds. Add lemon juice; stir.
About 9 min
Remove from heat; swirl in cold butter to create a glossy lemon-butter sauce.
About 9 min
Return veal; coat in sauce; plate immediately with lemon slices and parsley. The sauce should be bright, lemony and glossy. Serve with sautéed spinach.
About 3 min
Nutrition per serving (estimate)
- Calories
- 300
- Protein
- 32 g
- Carbs
- 10 g
- Fat
- 16 g
- Fibre
- 0 g
- Sugar
- 1 g
- Sodium
- 440 mg
Contains: gluten, dairy
You might also cook
All Italian recipes
Recipe by Boon Tools.