Name: Lemon Veal Scallopini
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: Serves 4
Ingredients: 8 thin veal cutlets (about 600 g total); Flour, as needed; Juice of 1 large lemon (about 60 ml); 40 g butter; 2 tbsp extra virgin olive oil; 100 ml broth (or water); Salt and black pepper, to taste; Chopped parsley (optional)

Ingredients

8 thin veal cutlets (about 600 g total)
Flour, as needed
Juice of 1 large lemon (about 60 ml)
40 g butter
2 tbsp extra virgin olive oil
100 ml broth (or water)
Salt and black pepper, to taste
Chopped parsley (optional)

Method

Tap a step when it is done.

If cutlets are thick, gently pound them between two sheets of parchment paper.
Dredge the cutlets in flour and shake off the excess.
Melt the butter with the olive oil in a large pan over medium heat.
Add the cutlets and cook 2–3 minutes per side until golden, seasoning lightly with salt.
Lower the heat and add the strained lemon juice and broth.
Simmer for 2–3 minutes while gently swirling the pan until a light creamy sauce forms.
Add black pepper and parsley if desired and serve immediately with the lemon sauce.

Buon appetito!

Want to know when the next recipe is out?

Worth knowing

Don’t overcook the veal; it should stay tender.
If the sauce gets too thick, add a splash of broth.

The card

One image with the ingredients, to save or send.

Lemon Veal Scallopini recipe card with ingredients

Lemon Veal Scallopini