Description
Quick and Tasty Veal Scaloppine al Limone is a classic Italian dish that combines tender veal with a zesty lemon sauce.
Ingredients
Scale
- 8 veal fillets, cut to about an ⅛ inch (3 mm) thickness
- ½ cup (60 g) type “00” flour
- 2 Tbsp (30 ml) extra virgin olive oil (EVOO)
- 1 lemon (juice and slices)
- ⅛ cup (30 ml) white wine
- 1 Tbsp (14 g) butter
- Fine sea salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Step 1: Pound the Veal: Wrap each veal fillet tightly in plastic wrap. Using a meat cleaver, gently pound the fillets working from the center outward until the meat reaches about ⅛ inch (3 mm) thickness. Flip and pound the other side in the same manner. This ensures even cooking and tender texture.
- Step 2: Season Generously: Unwrap the fillets and place them on a plate. Season both sides well with fine sea salt and fresh cracked pepper according to taste.
- Step 3: Prepare the Flour: In a shallow bowl, combine ½ cup (60 g) type “00” flour with salt and pepper to taste. Whisk thoroughly until the seasoning is evenly distributed throughout the flour. This prevents clumping and aids in an even coating.
- Step 4: Dredge the Veal: Place each seasoned veal fillet into the seasoned flour, coating both sides completely. Shake off all excess flour and arrange fillets on a clean dish. Repeat until all fillets are dredged.
- Step 5: Heat the Oil: Drizzle 2 tablespoons (30 ml) of extra virgin olive oil into a large deep sauté pan. Heat over medium-high until the oil is shimmering and hot enough to sauté without sticking.
- Step 6: Fry the Fillets: Carefully add the veal fillets to the hot oil without overcrowding. Fry each fillet for 2 minutes on one side until golden brown, then flip and cook for another 1 minute. The fillets should be a rich golden-brown color indicating doneness. Remove and place on a clean dish. Repeat for all fillets.
- Step 7: Deglaze the Pan: Reduce heat to low. Pour ⅛ cup (30 ml) white wine into the pan. Using a wooden spoon, scrape up all caramelized browned bits from the bottom of the pan. This builds depth to the sauce.
- Step 8: Make the Sauce: Add 1 tablespoon (14 g) butter and two slices of lemon to the pan. Let the mixture simmer gently for a couple of minutes until the butter is fully melted and incorporated with the lemon.
- Step 9: Combine and Serve: Return the veal fillets to the pan. Squeeze fresh lemon juice over the top of the fillets. Turn off the heat and turn the fillets to coat them evenly with the sauce. Transfer the veal scaloppine onto a serving platter. Pour any remaining pan juices over the fillets, then arrange the lemon slices on top.
Notes
- Room Temperature: Store scaloppine al limone uncovered in an airtight container up to 1 day to avoid drying out.
- Refrigeration: Keep in an airtight container and refrigerate up to 3 days. Reheat gently on low heat to maintain texture.
- Freezing: Wrap portions tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To ensure evenly thin veal, pound fillets to approximately ⅛ inch (3 mm) thickness 3–5 minutes before cooking.
- Heat oil on medium-high for about 5 minutes until shimmering to avoid sticking and help achieve a crisp crust.
- If the sauce reduces too quickly, lower the heat and add 1 tablespoon (15 ml) white wine every minute until desired consistency is reached.
- For proper browning, make sure veal fillets are dry before dredging. Use seasoned flour mixture for coating.
- Reheat leftovers gently on low heat to preserve the veal’s tenderness and texture.
- Serve with a light arugula salad or sautéed spinach for freshness.
- Pair with roasted potatoes or lemon-infused quinoa for textural contrast.
- Use leftovers to make veal sandwiches or add to pasta with fettuccine, risotto, or vegetable stir-fry.
- Garnish with extra lemon slices or fresh parsley. For richness, drizzle with a balsamic reduction or caper sauce.
- If veal is unavailable, thinly sliced chicken or turkey cutlets can substitute evenly.
- This recipe is not gluten-free due to flour coating; use gluten-free flour blends if necessary (note: such substitution is outside provided measurements).
- Contains eggs and butter; therefore, it is unsuitable for vegan and dairy-free diets.
- Not compatible with keto or low-carb diets because of flour and white wine used.
- The recipe is nut-free and suitable for nut allergy considerations.
- Choose thinly sliced veal with a light pink color and fine grain for best texture.
- Use type “00” flour for a finer, crisp coating.
- Fresh lemons with bright skin provide optimal flavor and aroma.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio contributes balanced acidity.
- Unsalted butter browns well to enrich the sauce; keep cold until ready to use.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg