Veal Scaloppine with Lemon
Submitted by aragamuffinmom
Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
1 hrsThis elegant Italian dish is all about technique: pounding the veal paper-thin so it cooks in seconds, then deglazing the pan with bright lemon juice to create a simple but luxurious sauce.
The browned butter bits from the pan add nutty richness while fresh parsley keeps it light.
Serve with lemon slices and crusty bread to soak up every drop of the pan sauce.
Pro Tips
- Pound veal between waxed paper or plastic to prevent tearing the delicate meat
- Work in batches and don’t crowd the pan; overcrowding steams the meat instead of browning it
- Add lemon juice off the heat first to control the sizzle, then return to warm gently
- This technique works equally well with chicken or pork if veal isn’t available
Ingredients
Directions
Pound veal scallops between 2 sheets of waxed paper until they are about ⅛ inch thick.
Blot meat with paper towels, then lightly dust with flour and shake off excess.
Heat 1 tablespoon oil and half the butter in a large skillet over medium heat.
When butter and oil are sizzling, brown veal slices, a few at a time, on both sides.
Remove and keep warm. Add butter and oil between batches as needed.
Remove skillet from heat and add lemon juice and any remaining butter, scraping browned bits from bottom of pan.
Add parsley and veal and season to taste.
Cook over medium heat about 5 minutes.
Remove veal to platter, pouring juices over all and garnishing with lemon slices.
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