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Scaloppine al Limone

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Course Main Course

Cuisine Italian

Equipment

• Meat mallet
• Large skillet
• Whisk
• Measuring cups and spoons
• Tongs

Ingredients

  

• 4 thin veal or chicken cutlets around 1 lb total
• ½ cup all-purpose flour for dredging
• Salt and pepper to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 large lemon juice and zest
• 2 tablespoons fresh parsley chopped
• Optional: white wine ¼ cup

Instructions

 

• Step 1: Prepare the Meat
• Flatten the Cutlets: If the cutlets are not thin enough, use a meat mallet to pound them gently until they’re about ¼-inch thick. This ensures even cooking.
• Season and Dredge: Season both sides of the cutlets with salt and pepper. Dredge them lightly in flour, shaking off any excess. This creates a light coating that helps thicken the sauce and adds a slight crisp to the meat.
• Step 2: Cook the Cutlets
• Heat the Pan: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter melts and starts to foam.
• Sear the Meat: Add the cutlets to the skillet, cooking each side for 2-3 minutes until golden brown. You don’t want to overcook them; veal and chicken cook quickly. Remove the cutlets from the pan and set aside.
• Step 3: Make the Lemon Sauce
• De-glaze the Pan: Lower the heat to medium and pour in the chicken broth (and white wine if using), scraping up any browned bits from the bottom of the pan for extra flavor.
• Add Lemon: Stir in the lemon juice and zest. Let the sauce simmer and reduce by about half, which should take 3-4 minutes.
• Finish with Butter: Whisk in the remaining 2 tablespoons of butter to give the sauce a silky finish. Taste the sauce and adjust seasoning if needed.
• Step 4: Combine and Serve
• Return Cutlets to Pan: Place the cooked cutlets back into the skillet and spoon the sauce over them. Let them simmer in the sauce for about 1-2 minutes, just to warm through.
• Garnish and Serve: Transfer the cutlets to a serving dish and sprinkle with fresh parsley.
• Enjoy your Scaloppine al Limone with a side of roasted vegetables, mashed potatoes, or a fresh salad.
• Variations and Substitutions
• Chicken Alternative: If veal isn't your thing, boneless chicken breast works just as well. Just be sure to pound it thin for even cooking.
• Gluten-Free: Use a gluten-free flour blend for dredging instead of all-purpose flour.
• Dairy-Free: Swap the butter for a dairy-free alternative like margarine or olive oil for the sauce.
• Add Capers: Want to add a little more punch to the flavor? Toss in a tablespoon of capers when you add the lemon juice for a tangy twist.
• Herb Options: Instead of parsley, fresh thyme or rosemary can be used to give the dish a different herbaceous note.

If you’re looking to whip up a quick yet delicious Italian meal, Scaloppine al Limone is a fantastic option. It’s a simple, light dish with tender veal (or chicken) infused with a zesty lemon sauce. Let me show you how I make Scaloppine al Limone and share some tips based on my own personal experience. Whether you’re cooking for friends or want an easy dinner for yourself, this recipe will hit the spot.

What to Expect

From my own personal experience, this dish is light but packed with flavor. The lemon sauce is zesty and bright, complementing the tender meat beautifully. Expect a simple, elegant meal that feels more complex than it is. Based on my overall experience, this is a reliable recipe that works for a weeknight dinner or a more special occasion.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Time to Stand: None
• Total Time: 20 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: 320 per serving (approx.)
• Cost of Ingredients: $$ (Moderate)
• Cuisine: Italian
• Course: Main
• Equipment Needed:
  • Meat mallet
  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Check out the right equipment and Ingredients that you need for making  #scaloppineallimone    here 

Ingredients

• 4 thin veal or chicken cutlets (around 1 lb total)
• ½ cup all-purpose flour (for dredging)
• Salt and pepper to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 large lemon (juice and zest)
• 2 tablespoons fresh parsley (chopped)
• Optional: white wine (¼ cup)
• Check out the right equipment and Ingredients that you need for making  #scaloppineallimone    here 

Method for Scaloppine al Limone

Step 1: Prepare the Meat

• Flatten the Cutlets: If the cutlets are not thin enough, use a meat mallet to pound them gently until they’re about ¼-inch thick. This ensures even cooking.
• Season and Dredge: Season both sides of the cutlets with salt and pepper. Dredge them lightly in flour, shaking off any excess. This creates a light coating that helps thicken the sauce and adds a slight crisp to the meat.

Step 2: Cook the Cutlets

• Heat the Pan: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter melts and starts to foam.
• Sear the Meat: Add the cutlets to the skillet, cooking each side for 2-3 minutes until golden brown. You don’t want to overcook them; veal and chicken cook quickly. Remove the cutlets from the pan and set aside.

Step 3: Make the Lemon Sauce

• De-glaze the Pan: Lower the heat to medium and pour in the chicken broth (and white wine if using), scraping up any browned bits from the bottom of the pan for extra flavor.
• Add Lemon: Stir in the lemon juice and zest. Let the sauce simmer and reduce by about half, which should take 3-4 minutes.
• Finish with Butter: Whisk in the remaining 2 tablespoons of butter to give the sauce a silky finish. Taste the sauce and adjust seasoning if needed.

Step 4: Combine and Serve

• Return Cutlets to Pan: Place the cooked cutlets back into the skillet and spoon the sauce over them. Let them simmer in the sauce for about 1-2 minutes, just to warm through.
• Garnish and Serve: Transfer the cutlets to a serving dish and sprinkle with fresh parsley.

Enjoy your Scaloppine al Limone with a side of roasted vegetables, mashed potatoes, or a fresh salad.

Variations and Substitutions

• Chicken Alternative: If veal isn’t your thing, boneless chicken breast works just as well. Just be sure to pound it thin for even cooking.
• Gluten-Free: Use a gluten-free flour blend for dredging instead of all-purpose flour.
• Dairy-Free: Swap the butter for a dairy-free alternative like margarine or olive oil for the sauce.
• Add Capers: Want to add a little more punch to the flavor? Toss in a tablespoon of capers when you add the lemon juice for a tangy twist.
• Herb Options: Instead of parsley, fresh thyme or rosemary can be used to give the dish a different herbaceous note.
• Check out the right equipment and Ingredients that you need for making  #scaloppineallimone    here 

Nutritional Information (per serving)

• Calories: 320
• Protein: 25g
• Fat: 18g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 1g

Troubleshooting Tips

• Sauce Too Thin? If your lemon sauce doesn’t thicken enough, whisk in a teaspoon of flour or cornstarch with a little water to help it along.
• Dry Meat? Overcooking the cutlets is the most common issue. Make sure to sear them quickly and avoid leaving them in the pan for too long after they’ve been added back to the sauce.

Notes on Versatility

Scaloppine al Limone pairs well with all sorts of sides, from pasta to vegetables, making it a versatile dish for any occasion. Its delicate flavors also make it a good base for experimenting with different sauces or garnishes, so feel free to get creative!

Feel free to adjust this recipe to your tastes or dietary needs Scaloppine al Limone is as flexible as it is delicious.