Scaloppine al Limone
Scaloppine al Limone is a beloved Italian dish known for its delicate, citrusy flavor and incredibly fast cooking time. This dish, featuring thin veal escalopes cooked in a buttery lemon sauce, has been a staple in Italian cuisine for centuries. My family and I love making it because it’s not only delicious but also requires minimal prep and cooking time—perfect for busy weeknights!
The Origin of Scaloppine al Limone
Scaloppine (or “scallopini”) refers to thin slices of meat, typically veal, that are quickly pan-fried and served with a flavorful sauce. While variations of scaloppine exist, Scaloppine al Limone stands out for its bright, zesty flavor. It embodies the essence of Italian cooking: simple, high-quality ingredients that create a great dish.
Why You’ll Love This Recipe
✔ Quick & Easy – Ready in under 20 minutes!
✔ Few Ingredients – Simple pantry staples make this dish a breeze.
✔ Incredibly Flavorful – The buttery lemon sauce is light yet rich.
✔ Versatile – Works beautifully with veal, chicken, or even turkey.
How to Make Scaloppine al Limone
Step 1: Prepare the Escalopes
If your veal slices are not thin enough, place them between two sheets of plastic wrap and flatten them using a meat mallet or rolling pin. This ensures even cooking and a tender texture.
Step 2: Dredge the Meat
Season both sides of the veal with salt and black pepper. Dredge lightly in flour and shake off excess. If you prefer less flour, sprinkle a small amount over the meat and pat it down.
Step 3: Pan-Fry the Escalopes
Heat butter and oil in a large pan over medium-high heat. Once hot, cook the veal for 1-2 minutes on each side until golden brown. Remove and set aside.
Step 4: Make the Lemon Sauce
In the same pan, melt more butter. Stir in the flour and cook for a few seconds. Pour in the stock, stirring continuously. Add the lemon juice and mix until combined. Let it simmer until slightly thickened.
Step 5: Bring It All Together
Return the cooked veal to the pan and let it simmer in the sauce for 1 minute. Garnish with fresh parsley and serve immediately.
Serving Suggestions
- Classic Pairing: Serve with mashed potatoes to soak up the delicious sauce.
- Light Option: Pair with a simple arugula salad for a fresh contrast.
- Hearty Meal: Enjoy with buttered pasta or risotto for a true Italian feast.
- Vegetable Side: Roasted asparagus or sautéed spinach complements the dish beautifully.
Expert Tips for the Best Scaloppine al Limone
✅ Don’t Overcook the Veal – Since the meat is thin, it cooks very fast. Overcooking can make it dry.
✅ Use Fresh Lemon Juice – Bottled lemon juice lacks the bright, fresh flavor that makes this dish shine.
✅ Adjust the Tanginess – If you love a strong lemon flavor, add the juice of an extra half lemon.
✅ Chicken Alternative – If veal isn’t available, chicken fillets work perfectly as a substitute.
✅ Stock or Water? – Using chicken or beef stock enhances the flavor, but you can use water instead.
Related Recipes
- Chicken Parmesan.
- Creamy Lemon Chicken.
- Chicken Risotto.
- Spaghetti Aglio E Olio.
- Spaghetti Bolognese.
We Love Scaloppine Al Limone
Scaloppine al Limone is a fantastic dish that balances richness with freshness. It’s a staple in our home, and once you try it, it may just become a favorite in yours too! With minimal ingredients and an easy cooking process, you’ll have an elegant Italian dinner on the table in no time.
Watch the Video Tutorial & Step-by-Step Images in this post to see exactly how to make this delicious dish. If you try this recipe, leave a comment and let me know how you liked it!
Buon Appetito! 🍋🥩
Scaloppine al Limone
Ingredients
- 500 grams veal escalopes should be 1/8 inch thin
- ½ cup all-purpose flour
- Salt
- Black pepper
To fry the escalopes
- 2 tablespoon unsalted butter
- 1 tablespoon cooking oil
For the sauce
- 2 tablespoon unsalted butter
- ½ tablespoon all-purpose flour
- ¾ cup chicken or beef stock
- 3 tablespoon lemon juice
Instructions
- Season the escalope on both sides with salt and black pepper.
- Dredge the escalope in plain flour and shake it to remove excess flour.
- In a large pan, add the butter and oil; when hot, fry the escalope for one to two minutes on each side, then remove it from the pan.
- Add more butter, and when it melts, add the flour and stir for a few seconds over medium heat. Pour in the stock and mix well. Add the lemon juice and mix until combined.
- When the previous mixture comes to a boil, place the cooked escalope in the pan with the sauce and cook for one minute over medium heat.
- Garnish with chopped parsley. Serve immediately with mashed potatoes, rice, or pasta.
Video
Notes
- If you want to use less flour on the escalope, sprinkle some on top and pat it down to stick to the escalope.
- For a more lemony flavor, add the juice of an extra half lemon.
- You can use chicken or beef stock or skip it and use water instead.
- I used sunflower oil, but you can use olive oil if you prefer. This dish also tastes great with chicken fillet.
- Do not overcook the escalope; they are thin and will cook quickly. Overcooking will make the escalope dry.
