Lemon Butter Veal Cutlets — Scaloppine di Vitello al Limone
A pan-Italian classic of thinly pounded veal cutlets dredged in flour and pan-fried, finished in a bright sauce of fresh lemon juice, white wine, butter, and chicken stock — the veal's tenderness lifted by sharp citrus.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat veal cutlets dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Mince shallot finely. Measure wine, stock, lemon juice, zest, and chop parsley.
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Add veal cutlets in a single layer (work in batches if needed to avoid crowding), cook 90 seconds per side until lightly golden. Transfer to a warm plate.
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil and minced shallot to the pan. Cook 90 seconds until softened, stirring occasionally.
Build
Pour in white wine, scraping up browned bits. Simmer 90 seconds until reduced by half. Add warm stock, lemon juice, zest, and 0.5 tsp salt.
Simmer
Simmer 90 seconds over medium heat until sauce thickens to a coating consistency. Return veal and any resting juices to the pan. Cook 30 seconds on low heat to warm through.
Finish
Remove from heat. Swirl in remaining 20g butter to gloss the sauce until emulsified and silky.
Plate
Arrange veal cutlets on warm plates. Spoon lemon sauce over the top. Lay 2 thin lemon slices alongside each portion. Scatter parsley over. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.