Scaloppine al Limone is a quick and easy-to-prepare yet richly flavourful classic Italian dish that originated in Milan. It was a favourite of the last king of Italy, Umberto II di Savoia, who first tried it in a Milanese restaurant.
Made with just a handful of ingredients, it combines tender veal escaloppes, lightly pounded and coated in flour, seared to golden perfection in butter, and finished in a zesty, fragrant lemon sauce. Its bright and refreshing flavours make it the perfect choice for a light yet satisfying main course, beautifully complemented by sides like insalata di finocchi, arance e melograna.
The name “Scaloppine” comes from the French word escalope, meaning a thin slice of meat, highlighting the simple elegance of this preparation.
While the recipe we’re sharing below uses veal for its delicate flavour and tenderness, the same approach works wonderfully with pork, chicken, or turkey. For pork, the loin is ideal; for poultry, use the breast. The result is always the same: tender, succulent slices of meat coated in a buttery, lemony sauce that embodies the very essence of Italian home cooking.
Servings: 4
Ingredients:
- 4 Veal slices
- ¾ cup (100 g) All-purpose flour
- 3 tbsp (40 g) Butter
- 3 tbsp (50 g) Fresh lemon juice
- Salt to taste
Step-by-Step Instructions:
- Prepare the lemon juice and veal
Squeeze a fresh lemon to get the juice. Cover the veal scaloppine with baking paper and pound them gently with a meat mallet or rolling pin to make them tender and ensure even cooking. - Prepare the flour mixture
In a shallow dish, combine ¾ cup (100 g) all-purpose flour with salt to taste. - Dredge the veal
Coat the veal scaloppine in the flour mixture, shaking off any excess. - Cook the veal
In a large skillet, melt 3 tbsp (40 g) butter over medium-high heat. Add the veal and cook for 2–3 minutes on each side, until golden brown and cooked through. Transfer the cooked scaloppine to a plate and cover with foil to keep warm. - Deglaze the skillet
Add 3 tbsp (50 g) lemon juice to the same skillet to deglaze. Bring to a boil, scraping the bottom of the skillet to release any browned bits. - Finish cooking
Return the veal scaloppine to the skillet and let simmer until the sauce thickens slightly, about 4–5 minutes. - Serve
Coat the scaloppine with the lemon sauce and serve hot.
Buon appetito!
Nutritional Information (per serving):
Calories: 314 kcal | Protein: 26 g | Carbohydrates: 9 g | Fat: 18 g | Saturated Fat: 8 g | Fibre: 1 g | Sugar: 2 g | Sodium: 500 mg | Cholesterol: 75 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Scaloppine al limone (veal escaloppes in lemon sauce)
Ingredients
- 4 veal slices
- ¾ cup (100 g) all-purpose flour
- 3 tbsp (40 g) butter
- 3 tbsp (50 g) fresh lemon juice
- Salt to taste
Instructions
- Prepare the lemon juice and vealSqueeze a fresh lemon to get the juice. Cover the veal scaloppine with baking paper and pound them gently with a meat mallet or rolling pin to make them tender and ensure even cooking.
- Prepare the flour mixtureIn a shallow dish, combine ¾ cup (100 g) all-purpose flour with salt to taste.
- Dredge the vealCoat the veal scaloppine in the flour mixture, shaking off any excess.
- Cook the vealIn a large skillet, melt 3 tbsp (40 g) butter over medium-high heat. Add the veal and cook for 2–3 minutes on each side, until golden brown and cooked through. Transfer the cooked scaloppine to a plate and cover with foil to keep warm.
- Deglaze the skilletAdd 3 tbsp (50 g) lemon juice to the same skillet to deglaze. Bring to a boil, scraping the bottom of the skillet to release any browned bits.
- Finish cookingReturn the veal scaloppine to the skillet and let simmer until the sauce thickens slightly, about 4–5 minutes.
- ServeCoat the scaloppine with the lemon sauce and serve hot.
