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Name: Veal Scaloppine al Limone (Lemon Veal Cutlets)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb veal cutlets, pounded thin; 1/2 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1/3 cup dry white wine; 1/4 cup fresh lemon juice (about 2 lemons); 2 tbsp capers, rinsed and drained; 2 tbsp chopped fresh parsley; Lemon slices, for garnish

Veal Scaloppine al Limone (Lemon Veal Cutlets)

FrozenPasta4264

This Veal Scaloppine al Limone is inspired by classic Venetian technique—featuring tender veal cutlets quickly sautéed until golden and bathed in a vibrant, tangy lemon-caper sauce. The simplicity of the ingredients lets the delicate flavor of the veal shine, while the sauce adds brightness and complexity. This dish is perfect for a summer dinner, offering a taste of Italian elegance with minimal effort. Serve with a crisp green salad or roasted vegetables for a meal that feels both light and luxurious.

Ingredients

Instructions

Pat the veal cutlets dry with paper towels. Season both sides with salt and pepper.
Place flour in a shallow dish. Dredge each veal cutlet lightly in flour, shaking off the excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When hot, add veal cutlets in a single layer (work in batches if needed). Cook for 1-2 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with foil.
Pour off excess fat from the skillet. Deglaze the pan with white wine, scraping up any browned bits. Let simmer for 1 minute.
Add lemon juice and capers to the pan. Swirl in the remaining 1 tablespoon butter. Simmer for 1-2 minutes until slightly thickened.
Return veal cutlets to the skillet and spoon sauce over to coat. Heat for 30 seconds to warm through.
Transfer veal to serving plates, spoon pan sauce over top, and garnish with chopped parsley and lemon slices.