Veal Escalopes with lemon sauce
A classic recipe of Italian cuisine: a quick and easy way to prepare veal escalopes served with a delicious lemon sauce.
Today we are talking about a real classic of Italian gastronomy: Veal escalopes with lemon sauce ( Scaloppine al Limone ).
A classic second dish rich in taste, tender, tasty, low-calorie, quick, and easy to prepare.
They are perfect when you don’t have much time to cook but want to eat something tasty.
If you want to impress your family or your guests, with a simple but delicious course, this is the recipe you were looking for. A different way of cooking veal, an idea to taste it in the best way.
The fresh lemon scent and the thickness of the sauce that flavor the tender veal will immediately conquer their palate at the first bite.
As mentioned above, it is an easy and quick recipe to prepare, in fact in less than 15 minutes you will get an exquisite meat dish.
There are so many traditional Italian recipes for veal escalopes. With pizzaiola sauce, with white wine and butter sauce, with mushroom sauce or with the classic Saltimbocca alla Romana. Recipes that are so easy to prepare that even children are able to cook.
Simple recipes but with a truly delicious taste.
Let’s see together which are the ingredients to prepare this delicious meat recipe and how to prepare it.
Veal escalopes (if you prefer you can also use chicken, turkey, or pork), all-purpose flour, lemon, butter, salt, and pepper.
How to prepare Veal escalopes with lemon sauce.
Cover the escalopes with a baking sheet or plastic food vacuum bag.
Pound them with a meat mallet, in this way you will avoid breaking the meat fibers.
With a zest grater, zest the lemon, then squeeze it and collect the juice.
If you don’t have a zest grater, I explain how to make lemon zest using a vegetable peeler.
Peel the lemon, being careful to remove only the yellow part, avoiding the bitter white pith.
Then with a sharp knife, cut the peel into thin strips.
Dust the veal escalopes with flour, shaking off excess. Fry them in a hot pan with butter for less than one minute per side until they are lightly and evenly browned. Season with salt and pepper, then add the lemon juice and the zests. Let cook for 2 minutes until the sauce becomes thick.
If after 2 minutes of cooking the sauce is too liquid, remove the escalopes from the skillet, and add a pinch of cornflour diluted in two tablespoons of water.
The cooking times of the scallops with lemon are very short. Consider that the thinner the slices, the quicker they will cook, so don’t move from the stove!
Which side dish to pair with Scaloppine al Limone?
An idea for a side dish for this recipe can be Eggplant Caponata. A typical Sicilian dish cooked all over Italy. Made from many fried vegetables in sweet and sour sauce.
With their strong and decisive flavor can be the right combination with a fresh dish like ours.
Other side dishes to pair Scaloppine al Limone.
Roast potatoes, combined with sauteed mushrooms, peas, or asparagus. Or for something quicker: french fries or green salad.
Find out the detailed recipe, and follow the video recipe. You will know how easy is to prepare Italian veal escalopes with lemon sauce.
Now that you have discovered how to prepare these mouth-watering Italian veal scallopini with creamy lemon sauce. Fasten your apron and amaze everyone with their delicious taste.
Veal Escalopes with lemon sauce ( Scaloppine al Limone )
- 8 Veal Escalopes ( 800gr. )
- 60 ml. Lemons Juice
- 1 tbsp Lemon Zest
- 60 gr. Butter
- All-purpose flour
- 2 tbsp Freshly chopped Parsley
- Salt & Pepper
- To prepare veal escalopes with lemon sauce, start to zest the lemon, then squeeze it to get 60 ml. of juice ( if the lemon is small, squeeze two ).
- Then pound the veal slices with the help of a meat tenderizer, covering them with parchment paper or with a sheet of food plastic so as not to break the fibers.
- Coat veal slices with the flour on both sides and shake off excess.
- In a large pan melt the butter over low heat, then raise the heat and add the escalopes, brown them for less than a minute on each side.
- Season with salt and black pepper.
- Pour the lemon juice, and the zest into the pan. Cook over low heat for 2 minutes.
- As soon as you notice that the sauce will begin to thicken and become creamy, add the freshly chopped parsley.
- Turn off the heat, and serve the lemon scallops.