Lemon Veal Scaloppine
Elevate your dining experience with this classic Italian-inspired Lemon Veal Scaloppine recipe, a perfect balance of tender veal cutlets, bright lemon flavor, and a luxurious buttery sauce. Expertly pan-seared to golden perfection, the veal is then simmered in a tangy blend of dry white wine, fresh lemon juice, and chicken broth, accented by the briny bite of capers. Infused with the delicate warmth of sautéed garlic and finished with a sprinkle of vibrant fresh parsley, this dish is as elegant as it is easy to prepare in just 30 minutes. Served with a garnish of lemon slices, this savory yet zesty entrée pairs beautifully with pasta, steamed vegetables, or a crisp side salad, making it an ideal choice for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 cups Dry white wine
- 0.25 cups Chicken broth
- 3 tablespoons Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 4 pieces Lemon slices
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound to an even thickness of about 1/4 inch.
In a shallow dish, combine the flour, salt, and black pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil.
Add the veal cutlets to the skillet in batches and cook for 2-3 minutes per side until golden brown and just cooked through. Remove the cutlets from the skillet and set aside on a plate.
Reduce the heat to medium-low. Mince the garlic cloves and add them to the skillet, sautéing for about 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth, lemon juice, and capers. Return the veal cutlets to the skillet and let them simmer in the sauce for 3-4 minutes.
Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until incorporated.
Remove the skillet from the heat and sprinkle the dish with chopped fresh parsley.
Serve the veal scaloppine immediately, garnished with lemon slices and extra parsley if desired. Pair with steamed vegetables, pasta, or a crisp side salad for a complete meal.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 752 mg | 250% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
