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Scaloppine al limone (veal escaloppes in lemon sauce)

Servings: 4
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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 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.