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Scaloppine De Vitello Al Lemon

Scaloppine De Vitello Al Lemon recipe image
This classic Italian dish features thin slices of veal that are lightly dredged in flour and saut&# 195;©ed until golden. The meat is then simmered briefly with fresh beef stock and lemon slices, absorbing the citrusy aroma. A quick reduction of the pan juices with lemon juice creates a glossy, tangy sauce that coats the tender meat perfectly. It is an elegant yet simple weeknight dinner that feels special. Serve over pasta, rice, or with roasted vegetables for a complete meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 149.8
Description
This classic Italian dish features thin slices of veal that are lightly dredged in flour and saut&# 195;©ed until golden. The meat is then simmered briefly with fresh beef stock and lemon slices, absorbing the citrusy aroma. A quick reduction of the pan juices with lemon juice creates a glossy, tangy sauce that coats the tender meat perfectly. It is an elegant yet simple weeknight dinner that feels special. Serve over pasta, rice, or with roasted vegetables for a complete meal.
Ingredients
  • 1 1/2 pound Veal scallops; cut 3/8"
  • 2 tablespoon Flour
  • 2 tablespoon Margarine
  • 2 tablespoon Olive oil
  • 1 cup Beef stock; fresh or canned (divided use)
  • 6 slices Lemon; paper thin
  • 1 tablespoon Lemon juice
  • 2 tablespoon Black pepper
Directions
  1. 1
    Season the veal scallops generously with black pepper.
  2. 2
    Dredge the seasoned veal scallops in flour, shaking off any excess.
  3. 3
    In a heavy skillet, melt margarine with olive oil over moderate heat.
  4. 4
    When the foam subsides, add veal scallops four or five at a time.
  5. 5
    Sauté the veal scallops until golden brown on both sides.
  6. 6
    Transfer the cooked veal scallops to a plate and set aside.
  7. 7
    Pour off most of the fat from the skillet, leaving a thin film on the bottom.
  8. 8
    Add 3/4 cup of the beef stock to the skillet and let boil briskly for a few minutes, stirring constantly.
  9. 9
    Scrape in any browned bits clinging to the bottom and sides of the pan.
  10. 10
    Return the veal to the skillet and arrange lemon slices on top.
  11. 11
    Cover the skillet and simmer over low heat for 10 to 15 minutes, or until veal is tender when pierced with a knife.
  12. 12
    Transfer scallops to a heated platter and surround with lemon slices.
  13. 13
    Add the remaining 1/4 cup of beef stock to the juices in the skillet and boil briskly until the stock turns into a syrupy glaze.
  14. 14
    Stir in the lemon juice and cook for 1 minute.
  15. 15
    Pour the sauce over the scallops and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 149.8kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.3g2%
Cholesterol 59.6mg20%
Sodium 953.4mg40%
Total Carbohydrate 9.2g4%
Dietary Fiber 0.0g0%
Sugars 9.2g
Protein 22.1g45%

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

Note

If using veal cubes (stewing meat) instead of scallops, pound them as flat as possible. Follow the same directions but increase the simmering time to 45 minutes to an hour over low heat, or until the meat is fork-tender.

Ensure the veal is cut thinly (about 1/4 inch) for quick, even cooking. If your butcher provides thicker cuts, place them between plastic wrap and pound gently with a mallet.

Keywords: veal, lemon, scaloppine, italian, dinner, sauce, pan-seared, tender, quick, easy, classic, beef stock
Read it online: https://www.chefs-mate.com/recipe/scaloppine-de-vitello-al-lemon/