Description
Scaloppine al Limone is a classic Italian dish featuring tender, thinly pounded veal fillets lightly coated in seasoned flour and pan-fried to a golden brown. Finished with a bright, silky lemon and butter sauce, this quick and elegant recipe delivers vibrant citrus flavor and a delicate texture perfect for a sophisticated meal.
Ingredients
Scale
Veal and Coating
- 8 veal fillets, cut to about an ⅛ inch (3 mm) thickness
- ½ cup (60 g) type “00” flour
- Fine sea salt, to taste
- Fresh cracked pepper, to taste
Sauce and Cooking
- 2 Tbsp (30 ml) extra virgin olive oil (EVOO)
- 1 lemon (juice and slices)
- ⅛ cup (30 ml) white wine
- 1 Tbsp (14 g) butter
Instructions
- Pound the Veal: Wrap each veal fillet tightly in plastic wrap. Using a meat cleaver, gently pound the fillets from the center outward until they reach about ⅛ inch (3 mm) thickness, then flip and repeat on the other side for even thickness and tenderness.
- Season Generously: Remove the plastic wrap. Place fillets on a plate and season both sides with fine sea salt and fresh cracked pepper according to your taste preference.
- Prepare the Flour: In a shallow bowl, whisk together the type “00” flour with salt and pepper until evenly combined to ensure a smooth, well-seasoned coating.
- Dredge the Veal: Coat each seasoned veal fillet in the seasoned flour, covering both sides completely. Shake off any excess flour and place the fillets on a clean dish. Repeat for all fillets.
- Heat the Oil: Pour 2 tablespoons of extra virgin olive oil into a large deep sauté pan. Heat over medium-high heat until the oil shimmers and is hot enough for frying.
- Fry the Fillets: Add the veal fillets carefully to the pan without overcrowding. Fry each fillet for 2 minutes on one side until golden brown, then flip and cook for an additional 1 minute. Remove cooked fillets to a clean dish and repeat with remaining pieces.
- Deglaze the Pan: Reduce the heat to low. Pour ⅛ cup (30 ml) white wine into the pan and use a wooden spoon to scrape up the browned bits from the bottom to create a flavor base for the sauce.
- Make the Sauce: Add 1 tablespoon (14 g) butter and two lemon slices to the pan. Let the sauce simmer gently for a couple of minutes until the butter melts and melds with the lemon.
- Combine and Serve: Return the veal fillets to the pan and squeeze fresh lemon juice over them. Turn off the heat and coat the fillets thoroughly with the sauce. Transfer to a serving platter, pour any remaining pan juices over the top, and garnish with lemon slices before serving.
Notes
- Type “00” flour is preferred for its fine texture but all-purpose flour can be used as a substitute.
- Maintain the thickness of the veal fillets at about ⅛ inch for tender, quick cooking.
- Do not overcrowd the pan while frying to ensure even browning and proper cooking.
- Use fresh lemons for the best bright, citrus flavor in the sauce.
- This dish is best served immediately to enjoy the veal’s tender texture and fresh lemon sauce.
