Scaloppine al Limone (Classic Italian Lemon Veal Recipe)

Veal or chicken cutlets cooked in a light lemon and butter sauce.

Ingredients (Serves 4)

• 4 veal or chicken cutlets (thinly sliced)

• 50 g unsalted butter

• 2 tbsp olive oil

• 100 ml dry white wine

• Juice of 1–2 lemons

• 2 tbsp all-purpose flour (for dredging)

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the meat:

   • Lightly season cutlets with salt and pepper.

   • Dredge each cutlet in flour, shaking off excess.

2. Cook the meat:

   • Heat butter and olive oil in a large skillet over medium-high heat.

   • Sauté cutlets 2–3 minutes per side until golden and cooked through. Remove from skillet and keep warm.

3. Make the sauce:

   • Deglaze the skillet with white wine, scraping up browned bits.

   • Add lemon juice and simmer for 2–3 minutes until slightly reduced.

4. Finish the dish:

   • Return cutlets to the pan, spooning sauce over the top.

   • Sprinkle with chopped parsley before serving.

Serving Suggestions

• Serve with risotto, mashed potatoes, or steamed vegetables.

• Pair with light white wine, such as Pinot Grigio or Vermentino.