Scaloppine Al Lemon

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Servings: 6 Difficulty: Advanced
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Tender veal cutlets in a bright, zesty lemon butter sauce
Scaloppine Al Lemon recipe image
Scaloppine Al Lemon recipe image
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Scaloppine Al Lemon

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 99.9

Description

This elegant yet simple Scaloppine Al Lemon features tender veal scallops pan-seared to a golden brown and finished in a vibrant, aromatic sauce. The dish balances the richness of butter and olive oil with the sharp, refreshing acidity of fresh lemon juice and thin lemon slices. It is a classic Italian-American preparation that comes together quickly, making it perfect for a weeknight dinner that feels special. The veal is pounded thin to ensure it cooks rapidly and stays succulent, while the reduced beef stock creates a glossy, flavorful glaze. Serve it over pasta or with roasted vegetables for a complete meal.

Ingredients

Directions

  1. Season the veal scallops generously with freshly ground black pepper.
  2. Dredge the seasoned veal in flour, shaking off any excess coating.
  3. In a heavy skillet, melt the margarine with the olive oil over moderate heat.
  4. Once the foam subsides, add the veal scallops four or five at a time.
  5. Sauté the veal until golden brown on both sides.
  6. Transfer the cooked veal scallops to a plate and set aside.
  7. Pour off most of the fat from the skillet, leaving a thin film on the bottom.
  8. Add 1/2 cup of the beef stock to the skillet and boil briskly for a few minutes, stirring constantly to scrape up browned bits.
  9. Return the veal to the skillet and arrange the paper-thin lemon slices on top.
  10. Cover the skillet and simmer over low heat for 10 to 15 minutes, or until the veal is tender when pierced with a knife.
  11. Transfer the scallops to a heated platter and surround them with the lemon slices from the pan.
  12. Add the remaining 1/4 cup of beef stock to the juices in the skillet and boil briskly until reduced to a syrupy glaze.
  13. Stir in the lemon juice and cook for 1 minute.
  14. Pour the sauce over the scallops before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 39.7mg14%
Sodium 635.6mg27%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.0g0%
Sugars 6.1g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, scaloppine, lemon, italian, dinner, quick, easy, pan-seared, veggies, comfort food, gluten-free option, beef stock, butter, olive oil, pepper, flour, simmered, sauce, tender, zesty
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