Lemon Scaloppine

40 Reviews
84% would make this recipe again

Veal cutlets with lemon juice.

This is the way Italian kids are initiated to meat.

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Preparation : 5 min Cooking : 10 min
260 calories/serving

Ingredients

260 g veal cutlets, thinly sliced
2 tbsp white flour (all purpose) 16 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tbsp butter, unsalted 28 g
1/2 tbsp canola oil 8 mL
1/3 cup beef broth 85 mL
1/2 tbsp Italian parsley, fresh, chopped 3 g
1 clove garlic
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the flour and shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
  3. Pour the warm broth into the pan, cover, and cook over low heat 5-6 min. Take out the garlic, add the lemon juice, then cook 1 min. Add salt and pepper to taste.
  4. Sprinkle with chopped parsley then serve on the warmed plates.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

260

Fat

12 g

19 %

Saturated 5.6 g
+ Trans 0.5 g

31 %

Cholesterol

90 mg

Sodium

170 mg

7 %

Carbohydrate

8 g

3 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

8 g

Protein

27 g

Vitamin A

8 %

Vitamin C

14 %

Calcium

1 %

Iron

7 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 3
Fats 2
More info
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Reviews

40 Reviews (38 with rating only) 84% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Veal | Main courses/Entrées | Sauté/Stir Fry | Italian

Top Reviews

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Anonyme
october 20, 2021

Our scaloppines were a bit too thick and some pieces ended up being less tender than expected (even if the cooking instructions/time were followed thoroughly). Very thin scaloppines is a must. We doubled the broth to have some sauce left, but it all evaporated... We were hoping to have some sauce to serve with it. Served with capers, it adds a nice touch.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

really good, really simple and fast. I did the greek raosted vegetables as a side, and the lemon in this dish enhanced the vegetables.

Useful 0

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