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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.