Scaloppine al limone, Italian veal cutlets with lemon

Name: Scaloppine al limone, Italian veal cutlets with lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 600 g Veal cutlets; 60 g Flour; 50 g Butter; 2 tablespoons Olive oil; 80 ml Lemon juice; 120 ml Chicken stock; 1 tablespoon Capers; 2 tablespoons Flat-leaf parsley; 1 teaspoon Salt; 1/2 teaspoon Black pepper

Thin veal cutlets are quickly pan-seared and finished in a glossy lemon-butter sauce. It’s a refined Italian classic with enough ease to make even a weeknight dinner feel polished.

🔪 Prep: 15 min🔥 Cook: 15 min⏱ Total: 30 min👤 4 servings

380

kcal

33g

Proteins

10g

Carbs

22g

Fats

Steps

1
Lightly pound the cutlets if needed. Season with salt and pepper, then dust them lightly with flour, shaking off the excess.
2
Heat the olive oil with half the butter in a large skillet.
3
Sear the cutlets for 1 to 2 minutes per side, just until lightly golden. Keep warm.
4
Deglaze the pan with the lemon juice and stock. Add the capers and let the sauce reduce for 2 to 3 minutes.
5
Whisk in the remaining butter to give the sauce a glossy finish.
6
Return the veal to the pan for 1 minute to coat it in the sauce. Sprinkle with parsley and serve immediately.

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