Veal Lemon Scaloppine

Veal Lemon Scaloppine

Alessandro Clemente

Whenever you are in Italy reading a menu and you see the word ‘scaloppine’ it does not mean that you are about to be eating scallops. Instead, that word refers to a dish being cooking using thin meat and breading. This is a delicious way to enjoy a thin piece of well- cooked Italian meat. This style of beating a piece of meat until it is very thin and breading it before frying it is roughly the same method in ‘milanesa’ recipes in South America and as ‘schnitzel’ recipes in Germany. Each region makes their variation on the recipe slightly differently.

Our recipe today is for Veal Lemon Scaloppine. In this recipe we choose veal for its delicate taste and rich flavor. The lemon accent serves to provide an acidic counterbalance to the richness of the meat and to create a summery variety of the dish.


What You’ll Need

  • ⅓ cup fresh squeezed lemon juice
  • 1 pound of thinly sliced veal meat
  • 2 tablespoons of butter
  • Salt and black pepper to taste
  • Flour for coating, about a half cup

What You’ll Do

  1. Lay your veal slices out on a cutting board and cover with butcher paper
  2. Pound your veal using a meat pounder. You can also use a hammer or even a fist if you need to.
  3. Place your flour in a plate
  4. Coat your veal slices by dipping them into the flour plate one at a time, making sure to coat all sides
  5. Heat your butter in a large skillet until bubbling and brown
  6. Put your veal slices into the skillet on high heat.
  7. Allow to cook for several minutes on high heat
  8. Flip the slices to brown both sides
  9. Season your veal with salt and pepper to taste
  10. Lower the heat to the lowest setting and continue cooking for 2-3 minutes
  11. Pour the lemon juice into the pan and continue cooking
  12. Once the sauce begins to thicken you can remove from heat
  13. Serve immediately and garnish with capers


Sure, you may never have tried Veal Lemon Scaloppine, but you’ll definitely recognize the taste! Thinly sliced beef and a lemon finish make this a great meal for a late fall supper.

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