Veal Scaloppine with Lemon Sauce
Bright, tangy, and irresistibly tender, Veal Scaloppine with Lemon Sauce is a refined Italian-inspired dish perfect for special occasions or elegant weeknight dinners. Thinly pounded veal cutlets are lightly dredged in seasoned flour and pan-seared until golden, creating a delicate yet flavorful base. The magic lies in the zesty lemon sauce, infused with dry white wine, chicken stock, fresh lemon juice, and zest, offering a balance of acidity and richness. Capers and freshly chopped parsley add bursts of salty and herbaceous notes, elevating the dish to culinary perfection. Quick to prepare in just 35 minutes, this recipe promises a restaurant-quality experience right in your kitchen. Serve it with steamed vegetables or buttery mashed potatoes to soak up every drop of the vibrant sauce.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 0.25 cups Lemon juice, freshly squeezed
- 1 teaspoons Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoons Capers, rinsed and drained
Instructions
Place the veal cutlets between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, add the veal cutlets in batches to avoid overcrowding the pan.
Cook the cutlets for about 2-3 minutes on each side, or until golden brown and just cooked through. Transfer the cooked cutlets to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Deglaze the skillet by adding the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes or until slightly reduced.
Stir in the chicken stock, lemon juice, and lemon zest. Simmer for another 2-3 minutes, allowing the sauce to reduce and thicken slightly.
Return the veal cutlets to the skillet along with any juices that may have accumulated on the plate. Spoon the sauce over the cutlets and cook for 1-2 more minutes to warm through.
Stir in the parsley and capers, then remove the skillet from the heat.
Arrange the veal scaloppine on a serving platter and spoon the lemon sauce over the top. Garnish with additional parsley or lemon slices, if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 380 mg | 8% | |
*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.
