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 (140 count)
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.
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 – Thinly sliced from the leg or top round; pounded evenly for tenderness
✔ All-Purpose Flour – For a light dredge before sautéing
✔ Butter & Olive Oil – A combination for golden browning and rich flavor
✔ Garlic – Optional, for subtle aromatic depth
✔ Lemon Juice – Freshly squeezed for brightness
✔ Heavy Cream – For a velvety sauce base
✔ Chicken or Veal Stock – Adds savory depth to the sauce
✔ Fresh Parsley – For a fresh, herby finish
✔ Salt & Cracked Pepper – Season in stages for balance
✔ Optional: Lemon Zest – For extra citrus aroma
👩🍳 Preparation
✔ Pound Evenly – Ensure cutlets are uniform in thickness for even cooking
✔ Dredge Lightly – Coat in flour and shake off excess for a crisp, delicate crust
✔ Sear Quickly – Sauté in hot butter and oil until golden brown; don’t overcook
✔ Deglaze with Stock – Scrape up flavorful bits and reduce slightly
✔ Add Lemon & Cream – Stir in lemon juice and cream, simmer gently to thicken
✔ Return Veal – Add cutlets back to pan and simmer briefly in sauce
🔥 Cooking Techniques
✔ Quick Cooking – Veal should be just cooked through, tender, not dry
✔ Don’t Boil Cream – Simmer gently to avoid splitting the sauce
✔ Build Sauce in Layers – Deglaze, then reduce, then add cream and lemon
✔ Rest a Minute – Let the dish settle off heat before serving
🍳 Balancing Flavors
✔ Lemon + Cream – Balances acidity with richness for a silky, tangy finish
✔ Salt Gradually – Taste after adding lemon to avoid over-seasoning
✔ Fresh Herbs – A handful of parsley adds brightness and color
✔ Optional Kick – A pinch of white pepper or Dijon mustard for subtle depth
📦 Storage
✔ Best Fresh – Veal is most tender right after cooking
✔ Fridge – Store for up to 2 days in airtight container
✔ Reheat Gently – Low stovetop heat; add a splash of stock or cream to revive sauce
✔ Not Freezer-Friendly – Cream sauce may separate when thawed
🍽 Serving
✔ Traditional Pairings – Serve with pasta, mashed potatoes, or steamed greens
✔ Garnish – Lemon slices, parsley, or a swirl of cream for presentation
✔ Elegant Presentation – Plate in shallow dishes with sauce spooned generously over top
✔ Wine Pairing – Try Pinot Grigio, Chardonnay, or a light Italian white