Lemon Veal Scallopini (Scaloppine al Limone) is a classic Italian dish that has been popular for decades.
This delicious recipe features thin slices of tender veal that are lightly floured and cooked to perfection. The dish is then finished with lemon juice, which perfectly complements the delicate flavors of the veal.
Lemon Veal Scallopini has become a favorite among Italian food lovers around the world. The dish combines the traditional flavors of veal scalloppini with the bright and refreshing flavor of lemon, creating a dish that is both satisfying and refreshing.
One of the reasons Lemon Veal Scallopini is so popular is that it is relatively easy to prepare.
The dish requires only a few ingredients and can be prepared in just 20 minutes, making it the perfect choice for a quick and easy weeknight meal.
Despite its simplicity, the dish is still impressive enough to serve to guests at a dinner party or special occasion. Just like Saltimbocca alla Romana and Steak Pizzaiola!
Here is a step-by-step guide with all the right tips and tricks to ensure that your Lemon Veal Scallopini comes out perfect every time.
So whether you are a seasoned chef or a novice cook, this recipe will give you all the information you need to make a delicious and authentic Italian dish that your family and friends will love!
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How to Make Italian Lemon Veal Scallopini
- Prep Time: 15 Min
- Cook Time: 5 Min
- Servings: 4
- 450 g (1 pound) of veal slices (approximately two medium thin slices per serving)
- 40 g (3 tablespoons) of unsalted butter
- 1/4 cup of all purpose flour
- 50 g (3 tablespoons) of lemon juice
- salt and pepper to taste
Step 1) – First, beat the slices with a meat tenderizer on a cutting board. It’s important to beat them very gently so that the meat tissues soften but not tear.
Then flour the veal slices. Shake the slices to remove any excess flour and set them aside on a plate.
Step 2) – Melt the butter in a large skillet over low heat, then add the slices.
Increase the heat slightly and cook for a few minutes on one side, then the other. Season with salt and pepper.
Step 3) – While the slices are cooking in the pan, squeeze the lemon. Strain the lemon juice to prevent the seeds from getting into the sauce.
Lower the heat and pour the lemon juice over the meat.
Step 4) – Cook over low heat for a few minutes, just long enough for the sauce to thicken a bit.
Turn off the heat and serve the veal scallopini while still hot with their lemon sauce.
You can garnish the dish with some lemon zest and slices.
How to Store Lemon Veal Scallopini
Lemon Veal Scalloppini should be eaten immediately.
If they are left over, store them in the refrigerator in an airtight container for no more than 1 day.
When it is time to eat the scalloppini, remember to take them out of the refrigerator on time.
They are best eaten at room temperature. If heated, the meat becomes tough and the lemon sauce becomes bitter.
Freezing is not recommended.
How to Cook Veal Scallopini to Perfection
Lemon Veal Scallopini is a very simple recipe, but requires a few small touches to achieve a perfect result.
First, a very short cooking time to prevent the meat from becoming tough.
The first few minutes must be cooked over a high heat so that a crust forms that preserves the juices of the meat inside.
Then, after adding the lemon juice, a few minutes over low heat to thicken the sauce. About 5-6 minutes total.
How Much Flour Should I Use for the Scallopini?
It’s important to use a very light coating of flour that does not form a mushy layer or lumps on the meat.
The purpose of the flour is to tenderize the meat and thicken the sauce. Do not overdo it.
Sometimes the flour will come off the meat during cooking. This can happen if you flour the slices when they are too cold or too moist.
To prevent this, simply dry the slices with paper towels and let them out of the refrigerator for a while before flouring them.
How do you Prepare the Veal before Cooking the Scallopini?
Using a meat tenderizer, lightly pound the veal slices. This will make them thinner but very tender.
If you notice connective tissue around the slice of veal, you can make small cuts around the edges with scissors.
This will prevent the veal from curling up during cooking.
What to Serve with Lemon Veal Scallopini
Lemon veal scallopini is a simple dish that can be paired with any kind of side dish, depending on the season and your tastes.
It’s often served with mushrooms or artichokes.
We recommend cooking these side dishes separately and adding them to the scallopini only at the time of serving.
Roasted potatoes or a vegetable salad are also quick and easy side dishes that go well with the flavor of this quick and tasty meat dish.
Scallopini Recipe: Some Variations
The classic and traditional Italian recipe for Scaloppine consists of veal cooked in butter and a creamy lemon sauce.
Veal is a very delicate and tender meat that goes perfectly with the sweet taste of butter and the aroma of lemon.
Of course, as with all recipes that are very often cooked in the family, quick and easy, there are many variations.
Chicken Scallopini Recipe
The first variation concerns the type of meat.
If you want to make cheaper but equally tender scallopini, you can certainly use
use thinly sliced chicken breast.
Prepare thin slices of pork loin and follow the recipe. Lemon Pork Scallopini are ready in minutes.
Substitute marsala or white wine for lemon for two different flavors.
Creamy Scallopini with NO Butter
Another variation is in the seasoning.
If you are watching your figure or simply prefer to use vegetable seasonings, you can make lemon scallopini without butter.
Just replace the butter with two tablespoons of extra virgin olive oil and add 1/4 cup of water and lemon juice.
These are two small tips that will allow you to make a delicious creamy sauce without butter.
Italian Scalloppini Recipe without Wheat Flour
You can also substitute the all purpose flour with cornstarch or rice flour for a gluten-free version.
Scallopini with Lemon and Orange
For a different, less tart flavor, substitute lemon juice for orange juice or make a mix of the two citrus fruits.
For a more fragrant touch, add grated citrus zest.
Veal Scallopini with White Wine
If you substitute 100 ml (2/5 cup) dry white wine for the lemon juice and follow the same steps, you can make excellent veal scallopini with white wine.
Scaloppine al Marsala
In the same way, replace the lemon with 100 ml (2/5 cup) of Marsala wine. Follow the recipe. You will get Scalloppini Marsala Recipe
This is a classic way to make scallopini that is very popular in Italy.
Scallopini with Herbs
Finally, you can add an extra touch of color and flavor by adding some chopped parsley, rosemary or thyme at the end of cooking.