Print

Scaloppine al Limone

Scaloppine al Limone
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Scaloppine al limone is a classic Italian dish featuring thinly sliced veal, chicken, or pork cutlets cooked quickly and served in a bright, tangy lemon butter sauce with garlic, shallots, and fresh parsley. This elegant yet simple recipe balances tender meat with vibrant citrus flavors, making it perfect for both casual dinners and special occasions.

Ingredients

Scale

Meat

  • 8 thinly sliced veal, chicken, or pork cutlets (about ¼ inch thick)

Coating

  • Salt, to taste
  • Black pepper, to taste
  • 1 cup all-purpose flour (or almond/gluten-free flour for variation)

Sauce

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • 2 shallots, finely minced
  • Juice of 2 fresh lemons (about ¼ cup)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep and Pound the Meat: Place each thin cutlet of veal, chicken, or pork between sheets of plastic wrap and gently pound with a meat mallet until evenly thin (about ¼ inch) for tenderness and quick, even cooking.
  2. Dredge in Flour: Season the cutlets lightly with salt and black pepper. Coat each piece evenly with all-purpose flour, shaking off any excess to avoid clumps and ensure a delicate crust.
  3. Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Add the floured cutlets and cook for 2 to 3 minutes per side until golden brown and just cooked through. Remove the meat and keep warm on a plate.
  4. Prepare the Lemon Butter Sauce: Reduce heat to medium, add butter to the same skillet. Sauté minced garlic and shallots until fragrant but not browned, about 1 minute. Stir in fresh lemon juice and zest, scraping browned bits from the pan to deepen flavor. Let sauce simmer briefly to combine flavors.
  5. Combine and Serve: Return the cooked cutlets to the skillet, spooning lemon butter sauce over them. Warm everything together for about a minute so flavors meld. Garnish with chopped fresh parsley and serve immediately.

Notes

  • Choose fresh, high-quality meat for best tenderness and flavor.
  • Do not overcook meat to prevent dryness; scaloppine cooks quickly.
  • Use fresh lemons for bright, vibrant citrus flavor instead of bottled juice.
  • Deglaze the pan well to incorporate browned bits for richness.
  • Serve immediately to enjoy the sauce’s silky texture at its best.

Nutrition

Find it online: https://amandafood.com/scaloppine-al-limone/