Veal Scaloppine
A classic Italian dish featuring thinly sliced veal cooked to perfection in a lemon-butter sauce. Perfect for a gourmet dinner at home.
Nutrition
Calories: 320cal
Carbohydrate: 10g
Protein: 25g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
20 min Cook
40 min Total
4 Servings
Ingredients
- 1 pound veal cutlets, pounded thin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the veal cutlets between two sheets of plastic wrap and pound them to an even 1/4 inch thickness using a meat mallet.
- In a shallow dish, combine flour, salt, and pepper. Dredge each cutlet in the flour mixture, shaking off any excess.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add veal cutlets in a single layer and cook for about 2 minutes on each side or until golden brown. Transfer to a plate and keep warm.
- In the same skillet, add white wine and broth, scraping up any browned bits from the bottom. Simmer the mixture until it reduces by half, about 3-4 minutes.
- Lower the heat, add lemon juice, capers, and the remaining 2 tablespoons of butter. Stir until the butter melts completely and the sauce is smooth.
- Return the veal cutlets to the skillet and spoon the sauce over them. Cook for another 2 minutes to warm through. Sprinkle with parsley before serving.
- Tip: Use freshly squeezed lemon juice for the brightest flavor. Adjust the amount of lemon and capers according to your personal preference.
