Elevate Your Dinner with Our Quick and Easy Scaloppine Recipe in Lemon Sauce
Step into the flavors of Italy with our exquisite scaloppine recipe, perfect for those who love to savor the simple yet profound pleasures of Italian cooking.
This easy Italian dinner pairs tender veal medallions with a zesty lemon butter sauce, creating a dish that's as delightful to the palate as it is easy to prepare.
Whether you're planning a romantic dinner or a family meal, our scaloppine promises to transport your taste buds straight to the heart of Italy.
Quick to cook and packed with flavor, it's the perfect way to add a touch of gourmet to your weeknight meals. Get ready to impress with this classic dish that combines golden-browned veal with a creamy, tangy sauce—a true celebration of minimal ingredients and maximum taste!
⦁ 1 lb veal (Eye of the Round or suitable scaloppine cut), sliced into eight 2-oz medallions and pounded to 1/4 inch thickness.
⦁ 1 oz clarified butter.
⦁ 6 tbsp whole salted butter.
⦁ Salt and white pepper to taste.
⦁ 2 lemons.
⦁ Parsley.
1. Heat half the clarified butter in a sauté pan over high heat until the pan is very hot.
2. Season the scaloppine with salt and white pepper and add parsley.
3. Sauté a few scallops at a time until both sides are golden brown, then remove them from the pan.
4. Repeat steps 2 and 3 for the remaining scaloppine, adding more clarified butter as needed. Be careful not to burn the residues in the pan, as they will contribute to the sauce.
5. Pour lemon juice into the pan to deglaze it, then reduce the heat to simmer.
6. Gradually add small pieces of butter, one at a time, stirring continuously to create a smooth, emulsified lemon butter sauce.
7. Season with salt and white pepper to taste.
🛒 Choosing Ingredients
✔ Veal Cutlets – Traditional choice; go for veal top round or leg, sliced thinly across the grain
✔ Fresh Parsley – Flat-leaf Italian parsley is essential for flavor and color
✔ Capers – Salt-packed or brined; rinse well to avoid overpowering saltiness
✔ Anchovy Fillets – Optional, but they add incredible umami and depth
✔ Garlic – Just one clove finely minced; raw and punchy, so don’t overdo it
✔ Lemon Juice or Red Wine Vinegar – For bright acidity
✔ Extra Virgin Olive Oil – Use a high-quality, fruity oil for richness
✔ Dijon Mustard – Adds tang and helps emulsify the sauce
✔ Salt & Pepper – To taste, after everything is blended
👩🍳 Preparation
✔ Chop Finely – Traditional salsa verde is hand-chopped for texture; a food processor can be used, but pulse gently
✔ Balance Texture – Aim for spoonable but not runny; adjust oil gradually
✔ Let it Sit – Rest for at least 30 minutes before serving to let flavors meld
✔ Room Temp Serving – Bring to room temperature before using for best taste
🔥 Cooking Techniques
✔ No Cooking Needed – This is a raw, fresh herb sauce
✔ Hand Chop vs. Blend – Hand chopping keeps it rustic, while blending creates a smoother version
✔ Consistency Control – Add olive oil little by little to reach your desired thickness
🍳 Balancing Flavors
✔ Bright & Tangy – Vinegar or lemon juice balances the rich olive oil
✔ Salty Notes – Anchovy and capers bring saltiness—season only after tasting
✔ Garlic Punch – Raw garlic is intense; a small amount goes a long way
✔ Optional Herbs – Add mint, basil, or tarragon for a creative twist
📦 Storage
✔ Fridge Life – Keeps for 3–4 days in an airtight container
✔ Oil Seal – Pour a thin layer of olive oil on top to preserve freshness
✔ Freezer-Friendly – Freeze in small portions (ice cube trays work great)
✔ Revive with a Stir – Olive oil may solidify when cold; bring to room temp and stir before use
🍽 Serving
✔ Classic Pairing – Perfect with grilled meats, roasted vegetables, fish, or boiled potatoes
✔ Modern Uses – Drizzle on grain bowls, sandwiches, or even fried eggs
✔ Plate Side or Dollop – Use as a spooned garnish or mix directly into dishes
✔ Wine Pairing – Pairs well with crisp whites like Vermentino or Sauvignon Blanc