Scaloppine al Vino Bianco (Veal in White Wine, Butter and Lemon Sauce)
Why this recipe works
- Fast cooking: Thin veal escalopes cook in minutes, making the dish well suited to a quick pan sauce rather than a long simmer.
- Bright but balanced sauce: Dry white wine and lemon cut through the butter, keeping the sauce lively rather than heavy.
- Classic pan-sauce method: Reducing the wine in the same pan captures the browned bits from the veal and builds flavour with very few ingredients.
Get the most out of this recipe
Ingredient notes
- Choose thin, even veal: Thin escalopes cook quickly and stay tender. If the pieces vary in thickness, the thinner parts can overcook before the thicker parts are done.
- Use a dry white wine: A crisp, dry wine gives the sauce acidity and depth. Avoid sweet wines, which can make the finish taste unbalanced.
- Keep the coating light: Shake off excess flour before frying; a fine dusting is enough to help browning and lightly thicken the sauce.
Timing notes
- Have everything ready: The cooking moves quickly once the veal hits the pan, so chop the parsley and prepare the lemon before you start frying.
- Serve immediately: Scaloppine are best served as soon as they are coated in the sauce, while the veal is tender and the butter sauce is still glossy.
Common mistakes
- Cooking the veal too long: Veal escalopes are lean and thin, so they can toughen quickly. Fry just until lightly golden and cooked through.
- Adding butter over high heat: Lower the heat before whisking in the butter so the sauce emulsifies smoothly instead of splitting.
- Not reducing the wine enough: Let the wine simmer until slightly syrupy and the harsh alcohol aroma has cooked off before adding the butter.
Serving ideas
- Keep sides simple: Serve with potatoes, sautéed greens or a plain salad so the lemony white wine sauce remains the focus.
- Finish with parsley and lemon: Flat-leaf parsley adds freshness, while a little extra lemon zest can sharpen the sauce just before serving.
- Pair with a crisp white: A dry Italian white wine echoes the sauce and keeps the meal light and balanced.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry. Put the flour in a shallow bowl and season it with the salt and pepper.
- Finely chop the parsley. Zest the lemon, then squeeze the juice; keep both ready by the hob.
- Heat the olive oil in a large frying pan over a medium-high heat. Dust the veal lightly in the seasoned flour, shaking off the excess.
- Pan-fry the veal for 1 to 2 minutes per side until just cooked through and lightly golden. Transfer to a warm plate.
- Pour in the white wine and bring to a lively simmer, scraping up any browned bits. Reduce for 3 to 5 minutes until slightly syrupy and the alcohol smell has cooked off.
- Lower the heat and whisk in the butter a little at a time until the sauce looks glossy. Stir in the lemon juice and a pinch of lemon zest, then taste and adjust with a little more salt and pepper if needed.
- Return the veal to the pan and turn to coat in the sauce for 30 to 60 seconds. Sprinkle over the parsley and serve straight away with the sauce spooned on top.
Recipe notes
Tips
- Keep the flour coating light: a thin dusting helps the veal brown quickly and thickens the sauce without turning it stodgy.
- When adding the butter, keep the heat low so the sauce emulsifies and stays silky rather than splitting.
- If serving anyone vulnerable, make sure the veal is cooked through and piping hot before serving.
Substitutions
- Replace white wine with dry sherry for a slightly richer, nuttier sauce.
- Replace fresh flat-leaf parsley with fresh basil for a softer, sweeter herbal finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a small splash of water until piping hot, as high heat can cause the butter sauce to split.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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