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ItalianEasy

Lemon Veal Scaloppine

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 14, 2026

Updated on April 14, 2026

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Lemon veal scaloppine are a simple, quick, and flavorful meat dish: tender veal slices with a fresh citrus aroma!

Discover the recipe for lemon veal scaloppine, a delightful blend of succulent veal and zesty lemon that elevates everyday dining.

35 min
Capolavoro Score 5/5 · 14 votes
Lemon Veal Scaloppine

Ingredients

  • 8 Veal
  • 2.5 oz Lemon Juice
  • 0.6 g Salt
  • 1.2 g black pepper
  • 50 g Flour
  • 1.3 oz butter

Equipment

  • Meat Tenderizer
  • Skillet

Instructions

  1. 1

    To prepare the lemon veal scaloppine, first pound the veal slices with a meat tenderizer, covering them with baking paper to avoid tearing the fibers: pound firmly but gently, so that the tissues soften without tearing the pulp. Dredge the veal slices in flour and remove any excess flour.

  2. 2

    In a large skillet, melt the butter over low heat, then add the veal slices. Turn up the heat slightly and sear for a couple of minutes on each side. Season with salt and pepper.

  3. 3

    At this point, reduce the heat again and deglaze with lemon juice. Cook over low heat for a couple of minutes, just until the sauce thickens. Turn off the heat and serve your fragrant lemon veal scaloppine immediately!

Ago's Notes

  • Adjust the salt based on the salt content of the preserved ingredients.

Savor the perfect harmony of acidity and sweetness in every bite. This dish is a testament to simple flavors done right, much like traditional Italian cooking but with a modern twist. Enjoy it with a smile, knowing you've crafted a meal that's both comforting and special.

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