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.

This recipe is incompatible with your food profile

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

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B12
Good source of  :
Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Source of  :
Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin C, Vitamin D, Vitamin E
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
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

40 Reviews (38 with rating only) 84% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

View All Reviews
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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.