Veal Scaloppine in Lemon Sauce
Savor the elegance of Italian-inspired cuisine with this Veal Scaloppine in Lemon Sauce, a dish that combines tender veal cutlets with a vibrant and tangy lemon-infused sauce. Perfectly seasoned and lightly dredged in flour, the veal is pan-seared to golden perfection before simmering in a luscious blend of dry white wine, chicken stock, and freshly squeezed lemon juice. Accentuated by aromatic lemon zest, a touch of parsley, and optional briny capers, this recipe delivers a balance of zesty brightness and rich, buttery flavors. Ready in just 30 minutes, this refined yet simple dish is ideal for weeknight dinners or special occasions. Serve it alongside pasta or steamed vegetables for a sophisticated meal that’s as comforting as it is flavorful. Keywords: veal scaloppine recipe, lemon sauce, Italian veal dish, quick dinner, elegant meals.
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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
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.75 cups Chicken stock
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Capers (optional)
Instructions
Place the veal cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they are about 1/4 inch thick.
On a large plate, mix the flour, salt, and black pepper together. Lightly dredge each veal cutlet in the seasoned flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once hot, add the veal cutlets in a single layer (cook in batches if necessary). Cook each side for 2-3 minutes until golden brown and just cooked through. Transfer the cooked veal to a plate and cover to keep warm.
Deglaze the skillet by adding the white wine. Scrape up any browned bits at the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until it reduces by half.
Stir in the chicken stock, lemon juice, and lemon zest. Simmer the sauce for another 2-3 minutes to concentrate the flavors.
Return the veal cutlets to the skillet, along with any accumulated juices from the plate. Simmer in the sauce for about 1-2 minutes, flipping once to coat both sides.
Turn off the heat and stir in the remaining tablespoon of butter for a silky finish. If desired, add the capers for an additional burst of flavor.
Sprinkle the dish with chopped fresh parsley. Serve immediately, garnished with lemon slices if desired, alongside your choice of pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2071 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.
