This classic Italian dish features tender veal scallops pounded thin and quickly pan-seared to perfection. The meat is then finished in a vibrant sauce made from butter, fresh lemon juice, and chopped parsley. The acidity of the lemon cuts through the richness of the butter, creating a balanced and elegant flavor profile that complements the delicate taste of the veal. With a cooking time of under twenty minutes, this recipe is ideal for weeknight dinners when you want something sophisticated yet simple. It pairs beautifully with roasted potatoes, steamed green beans, or a light pasta to soak up the delicious sauce. Perfect for date nights or hosting friends, Veal Scaloppine brings restaurant-quality flavor to your home kitchen with minimal effort.
Veal Scaloppine With Lemon
Description
This classic Italian dish features tender veal scallops pounded thin and quickly pan-seared to perfection. The meat is then finished in a vibrant sauce made from butter, fresh lemon juice, and chopped parsley. The acidity of the lemon cuts through the richness of the butter, creating a balanced and elegant flavor profile that complements the delicate taste of the veal. With a cooking time of under twenty minutes, this recipe is ideal for weeknight dinners when you want something sophisticated yet simple. It pairs beautifully with roasted potatoes, steamed green beans, or a light pasta to soak up the delicious sauce. Perfect for date nights or hosting friends, Veal Scaloppine brings restaurant-quality flavor to your home kitchen with minimal effort.Ingredients
Directions
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Place veal scallops between two sheets of waxed paper or plastic wrap and pound gently until they are about 1/8 inch thick.
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Blot the meat dry with paper towels, then lightly dust with flour, shaking off any excess.
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Heat 1 tablespoon of olive oil and half of the butter in a large skillet over medium heat.
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When the butter is sizzling, add veal slices in batches, browning on both sides until golden.
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Remove browned veal to a plate and keep warm.
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Add more oil and butter to the skillet as needed for subsequent batches.
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Remove the skillet from heat and add the lemon juice and remaining butter, scraping up any browned bits from the bottom of the pan.
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Stir in the chopped parsley and return the veal to the skillet, tossing to coat in the sauce.
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Season with salt and pepper to taste and cook over medium heat for about 5 minutes to allow flavors to meld.
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Transfer veal to a serving platter, pouring the pan juices over the top, and garnish with thin lemon slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 194.1kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 2.5g13%
- Cholesterol 91.9mg31%
- Sodium 78.3mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
