Step 01
Place the veal cutlets between two sheets of plastic wrap and pound them evenly with a meat mallet or the bottom of a heavy pan until they are 3–4 mm thick.
EatSen · Recipes
Scaloppina al Limone
A classic Italian plate featuring thinly pounded beef, quickly seared in butter and brought together with a glossy, silky sauce made from lemon juice and white wine. The quick cooking technique keeps the meat incredibly tender, while the sauce combines the velvety texture of butter with the bright, refreshing acidity of lemon.
Duration30 minDifficultyEasyServings4kcal320
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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 cutlets with salt and pepper.
Step 03
Place the flour on a plate and dredge both sides of the cutlets in a thin, even layer of flour; shake off any excess.
medium-high heat
Heat the olive oil and 30 g of butter in a large skillet over medium-high heat. Once the butter foams and begins to turn lightly golden, place the cutlets in the skillet in a single layer.
medium-high heat
Cook for approximately 1 minutes per side; the veal should be golden but not dried out. Transfer the cooked cutlets to a plate.
medium heat
Add the white wine to the same pan and, using a wooden spatula, scrape up the browned bits from the bottom (deglaze) and simmer for about 30 seconds.
Low heat
Add the lemon juice and simmer for another 1 minutes. Reduce the heat and swirl in the cold butter cubes, constantly shaking the pan, until the sauce is glossy and creamy (monter au beurre).
Low heat
Return the cutlets to the sauce, coating both sides, and heat for 30 seconds. Transfer to a plate and sprinkle with finely chopped parsley.
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