For an elegant and exotic table pleaser, the Italian classic veal al limone (scaloppine al limone) is a fast and tasty option that you’ll be able to have ready for your guests – or family – before you can say buon appetito!
Veal al limone is a tangy, creamy, savoury, melt-in-your-mouth meat dish, made with silky soft veal escalopes, with an addictive sauce that makes this meal tick all the boxes every time you serve it. We recommend that you double up on the sauce. It’s that delicious!
Veal al Limone
Ingredients
- 2 tbsp butter
- 8 to 10 thin slices veal escalopes
- 1 tbsp olive oil
- Flour just enough to coat the veal
- Juice of 2 lemons
- ¼ cup chicken stock
- 2 tbsp flat leaf parsley chopped
- Salt and ground black pepper to taste
Instructions
- Lightly coat the veal in flour just before frying and shake off excess flour
- Cook veal, in batches, for 1 to 2 minutes each side or until golden
- Remove veal from the pan and set aside in a warm place
- Add the lemon juice, chicken stock and parsley to the pan and cook for another 3 to 4 minutes until slightly thickened
- Season to taste
- Serve with tagliatelle, mash or baby potatoes
Notes
Designed for high-heat cooking such as frying, searing or sautéing, this 9½ inch pan heats evenly with no hot spots, and the sloped sides make it easy to slide a spatula under food to flip or lift it out.
Now dishwasher-safe, Scanpan's nonstick cooking surface is impossible to scrape away, even with metal utensils. The heavy-duty, pressure-cast aluminum body has an extra-thick base for quick, even heating. A must-have staple for any kitchen.
