Step 01
Place the veal slices between two sheets of cling film and pound them evenly on both sides with a meat mallet or the base of a heavy pan until they reach a thickness of 3–4 mm.
EatSen · Recipes
Scaloppina al Limone
A classic Italian dish of thinly pounded beef fillet, quickly seared in butter and finished with a glossy, silky sauce made from lemon juice and white wine. The quick cooking technique keeps the meat incredibly tender, while the sauce brings together the velvety texture of butter with the bright acidity of lemon.
Duration30 minsDifficultyEasyServings4kcal320
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Nutrition
per serving
320kcal
35 g
Protein8 g
Carbohydrates14 g
Fat0 gFibre
4 Servings
Whole recipe1,280 kcal
Ingredients
4 ServingsPreparation
Step 02
Season both sides of the pounded veal slices with salt and pepper.
Step 03
Place the flour on a plate and coat both sides of the veal slices in a thin layer of flour; shake off any excess.
medium-high heat
Heat the olive oil and 30 g of butter in a large frying pan over medium-high heat. Once the butter foams and begins to turn lightly golden, place the veal slices in a single layer in the pan.
medium-high heat
Cook for approximately 1 minutes on each side; the veal should be golden but not dried out. Transfer the cooked slices to a plate.
medium heat
Add the white wine to the same pan and, scraping up the browned bits from the base with a wooden spatula (deglaze), simmer for about 30 seconds.
Low heat
Add the lemon juice and simmer for a further 1 minutes. Reduce the heat and whisk in the cold butter cubes, swirling the pan constantly, until the sauce is glossy and creamy (monter au beurre).
Low heat
Return the veal slices to the sauce and heat for 30 seconds, coating both sides in the sauce. Transfer to a plate and sprinkle with finely chopped parsley.
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