Description
Scaloppine al Limone is a classic Italian dish featuring tender veal fillets pounded thin, lightly dredged in seasoned flour, and quickly fried to a golden brown. Finished with a bright, buttery lemon and white wine sauce, this recipe delivers a perfect balance of rich flavor and fresh citrus brightness. Ready in just 20 minutes, it’s an elegant yet simple meal for four servings.
Ingredients
Scale
Veal and Coating
- 8 veal fillets, cut to about ⅛ inch (3 mm) thickness
- ½ cup (60 g) type “00” flour
- Fine sea salt, to taste
- Fresh cracked pepper, to taste
Cooking
- 2 Tbsp (30 ml) extra virgin olive oil (EVOO)
- 1 Tbsp (14 g) butter
Sauce
- 1 lemon (juice and slices)
- ⅛ cup (30 ml) white wine
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 they are about ⅛ inch (3 mm) thick. Flip and pound the other side similarly to ensure even thickness and tenderness.
- Season Generously: Unwrap the fillets and place them on a plate. Season both sides well with fine sea salt and fresh cracked pepper to taste.
- Prepare the Flour: In a shallow bowl, combine the type “00” flour with salt and pepper. Whisk thoroughly until the seasoning is evenly distributed to prevent clumping and ensure an even coat on the veal.
- Dredge the Veal: Coat each seasoned veal fillet in the seasoned flour, covering both sides completely. Shake off excess flour and place the fillets on a clean dish. Repeat for all fillets.
- Heat the Oil: Drizzle 2 tablespoons of extra virgin olive oil into a large deep sauté pan and heat over medium-high until the oil is shimmering and hot but not smoking.
- 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 the other side for 1 minute. Remove and place on a clean dish. Continue until all fillets are cooked.
- Deglaze the Pan: Reduce heat to low and pour ⅛ cup white wine into the pan. Use a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pan, building flavor for the sauce.
- Make the Sauce: Add 1 tablespoon butter and two slices of lemon to the pan. Let simmer gently for a couple of minutes until the butter melts and the flavors meld 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 gently turn the fillets in the sauce to coat evenly. Transfer to a serving platter, pour any remaining pan juices over the fillets, and arrange lemon slices on top for garnish.
Notes
- Ensure veal fillets are pounded evenly to achieve tender, quick-cooking meat.
- Use type “00” flour for the lightest, crispiest coating.
- Do not overcrowd the pan when frying to maintain the oil temperature and get a nice golden crust.
- The lemon slices added to the sauce enhance the citrus aroma and presentation.
- Serve immediately for the best texture and flavor.
- Pair with a light salad or sautéed vegetables for a complete meal.
