🍋 Veal scaloppine with lemon

Name: Veal scaloppine with lemon
Total time: 25 min
Yield: 4
Cuisine: Italy · northern Italy
Ingredients: 600 g veal escalopes, pounded thin; 40 g plain flour; 40 g butter; Juice of 1½ lemons, plus lemon slices; 100 ml water or light stock; 2 tbsp chopped parsley; Salt and pepper

Origin: Italy · northern Italy

350kcal

per serving · 200 g

175kcal

per 100 g

38 gProtein19 g / 100 g

18 gFat9 g / 100 g

10 gCarbs5 g / 100 g

Scaloppine al limone, also called veal piccata, are thin veal escalopes dusted in flour, browned in butter and finished with a bright pan sauce of lemon juice and parsley. The light flour coating thickens the sauce slightly so it clings to the meat. It is a quick weeknight dish served with vegetables, potatoes or bread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Keto-friendly5 g carbs per 100 g

✓

High protein19 g protein per 100 g — 43% of the calories

Not vegetarianbecause of: veal

Not veganbecause of: veal, butter

Contains glutenbecause of: flour

Contains dairybecause of: butter

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

veallemonbutterflourparsley

Recipe

4 servings25 min

Ingredients

600 g veal escalopes, pounded thin
40 g plain flour
40 g butter
Juice of 1½ lemons, plus lemon slices
100 ml water or light stock
2 tbsp chopped parsley
Salt and pepper

Method

Season the veal and dust it lightly with flour, shaking off the excess.
Melt half the butter in a large pan and brown the veal for 1–2 minutes per side, then set aside.
Add the lemon juice and water to the pan and scrape up the browned bits.
Whisk in the remaining butter and simmer until slightly thickened.
Return the veal and lemon slices, turn to coat, sprinkle with parsley and serve.

How to make it lighter

Use half the butter in the sauce — 1 tbsp butter ≈ 100 kcal.
Shake off as much flour as possible so the coating stays thin.
Serve with a large green salad or steamed green beans instead of fries.

History

Scaloppine — thin escalopes of veal pounded flat and cooked quickly in a pan — are a staple of Italian home and trattoria cooking. They are especially associated with northern and central Italy, though the dish is now served throughout the country and in Italian restaurants abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →