Description
Scaloppine al Limone is a classic Italian dish featuring thinly pounded veal fillets sautéed to a golden brown, then bathed in a delicate lemon and butter sauce. This quick and elegant recipe bursts with bright citrus flavors balanced by a rich, velvety pan sauce, making it ideal for a sophisticated yet simple 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
Cooking and Sauce
- 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 working from the center outward until the meat is about ⅛ inch (3 mm) thick on both sides to ensure even cooking and tenderness.
- Season Generously: Remove the plastic wrap and place the fillets on a plate. Season both sides well with fine sea salt and freshly cracked pepper to your taste.
- Prepare the Flour: In a shallow bowl, whisk together the type “00” flour with salt and pepper until the seasoning is evenly distributed. This prevents clumping and ensures a uniform coating.
- Dredge the Veal: Coat each seasoned fillet completely in the seasoned flour, shaking off any excess. Place the floured fillets on a clean dish.
- Heat the Oil: Pour 2 tablespoons of extra virgin olive oil into a large deep sauté pan and heat over medium-high until shimmering and hot enough to sauté without sticking.
- Fry the Fillets: Add the veal fillets carefully to the hot oil without overcrowding. Fry each fillet for 2 minutes on one side until golden brown, then flip and cook another 1 minute. Remove and place on a clean dish. Repeat for all fillets.
- Deglaze the Pan: Lower the heat to low. Pour ⅛ cup white wine into the pan and use a wooden spoon to scrape up all the caramelized browned bits from the bottom. This adds depth to the sauce.
- Make the Sauce: Add 1 tablespoon butter and two lemon slices to the pan. Let it simmer gently for a couple of minutes until the butter melts and combines with the lemon.
- Combine and Serve: Return the veal fillets to the pan, squeeze fresh lemon juice over them, and turn off the heat. Coat the fillets evenly with the sauce, transfer to a serving platter, pour any remaining pan juices over, and arrange the lemon slices on top.
Notes
- Use type “00” flour for a light, delicate coating that crisps well.
- Do not overcrowd the pan when frying to ensure even browning.
- Pounding the veal fillets thin is key for tenderness and quick cooking.
- Adjust seasoning of the flour and fillets according to your taste preference.
- The lemon slices added to the sauce can be left whole or halved for easier serving.
