Veal Scaloppine al Limone (Italian Lemon Veal)
Why this recipe works
- Fast cooking protects tenderness: Thin veal escalopes need only a very brief fry, keeping the meat delicate rather than firm.
- Sharpness balances richness: Lemon juice and dry white wine cut through the butter, creating a sauce that feels bright rather than heavy.
- The pan sauce carries the flavour: Reducing the wine in the same pan lifts the browned bits from the veal and gives the sauce a savoury base.
Get the most out of this recipe
Timing notes
- Serve straight away: The veal is at its best as soon as it is coated in the sauce; holding it too long can make the coating soften and the meat tighten.
- Have everything ready first: The cooking moves quickly once the veal hits the pan, so juice the lemon, drain the capers and chop the parsley before you start.
Common mistakes
- Overcooking the veal: Cook the escalopes only until lightly golden and just cooked through; prolonged frying makes veal dry and firm.
- Using too much flour: Shake off the excess flour so the coating stays light and the sauce does not turn pasty.
- Boiling the butter sauce: Whisk the butter in over low heat so the sauce turns glossy and emulsified rather than greasy or split.
Ingredient notes
- Choose thin veal escalopes: Evenly thin cutlets cook quickly and consistently, which is essential for keeping scaloppine tender.
- Balance the lemon: Lemons vary in sharpness, so taste the sauce before serving and adjust with a little extra butter or lemon as needed.
- Account for the capers: Capers bring salt as well as acidity, so season the veal lightly at the start and fine-tune the sauce at the end.
Serving ideas
- Serve with simple sides: Boiled potatoes, buttered greens or plain pasta work well because they soak up the lemon-butter sauce without competing with it.
- Pair with a crisp white wine: A dry Italian white with good acidity mirrors the lemon and keeps the butter sauce feeling fresh.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry, then season both sides with the salt and pepper. Put the flour on a plate and lightly coat the veal, shaking off any excess.
- Heat the olive oil with 20 g of the butter in a large frying pan over medium-high heat until the butter foams. Fry the veal for 45 to 60 seconds per side, just until lightly golden and only just cooked through. Transfer to warm plates.
- Pour the wine into the pan and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Squeeze in the lemon juice and simmer for 30 seconds.
- Reduce the heat to low and whisk in the remaining 20 g butter a little at a time until the sauce looks glossy and lightly thickened. Stir in the capers.
- Return the veal and any resting juices to the pan and turn to coat for 30 to 60 seconds, just to warm through. Finely chop the parsley and scatter it over the veal, then spoon over the sauce and serve straight away.
Recipe notes
Tips
- Keep the veal moving and cook it briefly; overcooking will make it firm and dry.
- Whisk the butter in off the boil over low heat so the sauce emulsifies rather than splitting.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the veal is cooked through and piping hot.
Substitutions
- Replace Dry White Wine with the juice of 1 additional Lemon plus 60 ml water for an alcohol-free sauce; reduce a little less to keep it balanced.
- Replace Capers with finely chopped Fresh parsley for a milder finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a splash of water until piping hot; avoid boiling the sauce to prevent it splitting.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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