Scaloppine al Limone
Scaloppine al limone is a classic Italian dish made with thin slices of veal lightly floured, pan-seared, and finished in a simple lemony sauce. Ready in just 15 minutes, this recipe always hits the spot!
In Italy, we usually make scaloppine al limone with veal, but it works just as well with chicken or pork, so use whatever you’ve got. The slices cook up quickly, and that lemony sauce is so good, light, tangy, and perfect for scooping up with a piece of bread.
This is one of my go-to recipes when I want something that feels a little special but takes no time at all. I love serving them with cicoria ripassata, mashed potatoes, or just a green salad.
Ingredients
- Veal: thinly sliced; if you can’t find thinly sliced veal, just pound regular slices thinner with a meat tenderizer.
- Lemon juice: for that bright, tangy sauce.
- All-purpose flour: used to lightly coat the meat before searing.
- Butter: adds richness to the sauce.
- Oil: use EVOO or your preferred cooking oil.
- Parsley: chopped fresh for a final touch of color and freshness.
- Salt and pepper: to taste.
How To Make Scaloppine al Limone
Start by seasoning your meat with a good pinch of salt and pepper. Then dredge the slices in flour (just a light coating) and shake off the extra. We’re not trying to turn them into schnitzels here.
In a large pan, heat up a mix of butter and olive oil over medium heat. The butter gives it richness, and the olive oil keeps things from burning.
Once that’s melted and bubbly, lay the slices in. Don’t overcrowd the pan (if you need to do this in batches, that’s totally fine). Give them about a minute per side until the edges are golden and just a little crispy.
Now comes the lemon magic. Squeeze a lemon and mix the juice with about ¼ cup of water. Pour that over the veal, give the pan a little shake, and let it all simmer together for 8 to 10 minutes.
The sauce will reduce and get just a bit creamy, not thick like gravy, but silky and perfect for spooning over everything.
Taste it and adjust the seasoning if you need to. A little extra salt or a twist of black pepper can really wake things up.
Slide your scaloppine al limone onto a serving platter, sprinkle with fresh chopped parsley, and serve it up right away.
What to Serve With Scaloppine al Limone
This dish is all about that bright, lemony sauce, so you definitely want something on the side to soak it up! Here are a few of my favorite pairings:
- Crusty bread: Honestly, this might be non-negotiable. That sauce deserves to be wiped clean from the plate.
- Roasted potatoes: Crispy on the outside, fluffy on the inside, perfect for scooping up any extra sauce.
- Simple greens: A light arugula salad with olive oil keeps the whole meal fresh and balanced.
- Steamed or sautéed green beans: Something crisp and green makes a nice contrast to the richness of the veal and butter.
- Rice or risotto: Great if you’re craving something more filling. A plain risotto or lemony rice keeps the flavor profile super cohesive.
Pick one (or two if you’re feeling extra) and you’ve got yourself a dreamy little Italian dinner at home.
More Italian Recipes
Fancy more Italian cooking? Then head over those recipes, you’re going to love them!
- Peperoni e salsicce – juicy pork sausages with bell peppers made in one pan.
- Stracciatella pasta – fresh pasta with stracciatella cheese, sausage, and bell peppers.
- Pollo alla boscaiola – chicken with mushrooms.
Scaloppine al Limone
Ingredients
- 1 pound veal (cut into thin slices, read notes)
- 1 lemon (juiced)
- all-purpose flour (as needed)
- 1 Tbsp butter
- 2 Tbsp extra virgin olive oil
- parsley (chopped)
- salt and pepper (to taste)
Instructions
- Season the meat with salt and pepper, then dredge the slices in flour, shaking off the excess. Set aside.
- Heat the butter and olive oil in a large pan over medium heat. Arrange the slices in the pan and cook on both sides until the edges are lightly browned, about 1 minute per side.
- Mix the lemon juice with ¼ cup of water, then pour it over the veal. Shake the pan and cook for 8-10 more minutes. Adjust the seasoning to taste.
- Transfer to a serving platter and sprinkle with chopped parsley. Serve immediately.
Tips & Notes
- If you can’t find thinly sliced veal, you can pound regular slices to make them thinner. Use a meat tenderizer and cover the meat with parchment paper to avoid breaking the fibers.
- This dish can be made with pork or chicken too, just remember to use always thin slices so they cook quick and remain nicely tender.
