Scaloppine al Limone (Veal Scallops with Lemon Sauce)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal slices (fettine di vitello) | 8 slices |
| Lemon juice (succo di limone) | 50g |
| Salt (sale fino) | To taste |
| Black pepper (pepe nero) | To taste |
| All-purpose flour (farina 00) | As needed |
| Butter (burro) | 40g |
Instructions:
Step 1: Prepare the Lemon Juice
Start by squeezing the lemon to extract its juice. Make sure to remove any seeds that may fall into the juice to ensure a smooth, clean flavor for your sauce.
Step 2: Tenderize the Veal
Next, take your veal slices and gently tenderize them using a meat mallet. Place a sheet of parchment paper over the veal to prevent any damage to the fibers while tenderizing. Gently strike the veal with the mallet, being firm but not overly forceful. This process will break down the muscle fibers, making the veal more tender without tearing the meat.
Step 3: Coat the Veal in Flour
Once the veal is tenderized, dust each slice with all-purpose flour. Shake off any excess flour, ensuring the veal is lightly coated. This will help create a subtle crust when searing the veal, which will hold the flavors of the lemon sauce.
Step 4: Season the Veal
Sprinkle salt and freshly ground black pepper over the flour-coated veal slices, ensuring an even distribution of seasoning. This enhances the overall taste of the dish and adds a touch of warmth from the black pepper.
Step 5: Cook the Veal
In a large skillet, melt the butter over medium heat. Once the butter has melted and is sizzling, add the floured veal slices to the pan. Cook the veal for about 2-3 minutes on each side until the meat is golden brown and cooked through, but still tender and juicy inside.
Step 6: Add the Lemon Juice
After the veal is cooked, pour the freshly squeezed lemon juice into the skillet with the veal. Allow the juice to simmer for about 2-3 minutes on low heat, giving the sauce time to thicken and become creamy. The combination of the butter and lemon juice will form a rich, velvety sauce that coats the veal beautifully.
Step 7: Final Touches
Once the sauce has thickened and has a silky texture, check the seasoning and adjust if necessary with a little more salt or pepper. Then, turn off the heat.
Step 8: Serve
Serve the veal immediately, with the creamy lemon sauce spooned over the top. Pair with a side of steamed vegetables or a light salad to complement the dish.
Notes:
- The key to a great Scaloppine al Limone lies in tenderizing the veal properly and cooking it at just the right temperature to keep it tender. The lemon sauce should be creamy, not too runny, so be sure to let it reduce slightly.
- For a richer sauce, you can add a splash of white wine or chicken broth to the pan after cooking the veal, allowing it to reduce before adding the lemon juice.
Enjoy this simple yet elegant Italian classic that’s sure to impress with its delicate flavors and ease of preparation!
