Description
Scaloppine al Limone is a classic Italian dish featuring thinly pounded veal fillets lightly dredged in seasoned flour, pan-fried to golden perfection, and finished with a delicate lemon-butter and white wine sauce. This elegant yet simple recipe delivers tender, flavorful veal with a bright citrusy finish, perfect for a refined dinner served in just 20 minutes.
Ingredients
Scale
Veal
- 8 veal fillets, about ⅛ inch (3 mm) thick
Coating & Seasoning
- ½ cup (60 g) type “00” flour
- Fine sea salt, to taste
- Fresh cracked pepper, to taste
Cooking & Sauce
- 2 Tbsp (30 ml) extra virgin olive oil (EVOO)
- 1 lemon (juice and 2 slices for garnish)
- 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 from the center outward until 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 on a plate. Season both sides well with fine sea salt and fresh cracked pepper according to your taste preferences.
- Prepare the Flour: In a shallow bowl, combine ½ cup (60 g) type “00” flour with salt and pepper to taste. Whisk thoroughly to evenly distribute seasoning and prevent clumping.
- Dredge the Veal: Coat each seasoned veal fillet completely on both sides in the seasoned flour. Shake off excess flour and place on a clean dish. Repeat with all fillets.
- Heat the Oil: Drizzle 2 tablespoons (30 ml) extra virgin olive oil into a large deep sauté pan. Heat over medium-high until shimmering and hot enough to sauté without sticking.
- Fry the Fillets: Add veal fillets carefully to the hot oil without overcrowding. Fry each fillet for 2 minutes on one side until golden brown, flip and cook 1 additional minute. Remove and place on a clean dish. Repeat with remaining fillets.
- Deglaze the Pan: Reduce heat to low. Pour ⅛ cup (30 ml) white wine into the pan. Using a wooden spoon, scrape up all caramelized browned bits from the pan bottom to build sauce flavor.
- Make the Sauce: Add 1 tablespoon (14 g) butter and 2 slices of lemon to the pan. Let simmer gently for a couple of minutes until butter melts and melds with the lemon.
- Combine and Serve: Return veal fillets to the pan, squeeze fresh lemon juice over them. Turn off heat and gently toss fillets to coat evenly with sauce. Transfer to serving platter, pour remaining juices on top, and arrange lemon slices as garnish.
Notes
- Type “00” flour is ideal for light coating but all-purpose flour can be substituted if unavailable.
- Pounding the veal evenly ensures consistent cooking and tender texture.
- Do not overcrowd the pan when frying to maintain a crisp golden crust.
- Use fresh lemon juice for the best bright citrus flavor in the sauce.
- Serve immediately for optimal tenderness and taste.
