Veal Scaloppine with Lemon

11:17 pm on 22 May 2006

(Serves 4)


  • 1 tablespoon walnut oil (or other vegetable oil)
  • 3 tablespoons butter
  • 500g veal scaloppine, cut across the grain and flattened
  • Flour, spread out on a flat plate for coating scaloppini
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped parsley
  • ½ lemon, sliced thinly


Put the oil and 2 tablespoons of butter into a skillet, turn on the heat to medium high, and when the butter foam begins to subside, dredge the scaloppine in the flour and slip the meat into the pan. Brown them quickly on both sides, about ½ a minute per side if the oil and butter is hot enough. Transfer them to a warm plate using a slotted spoon or spatula and sprinkle with salt and pepper.

Off the heat, add the lemon juice to the pan, using a wooden spoon to scrape off any brown residues on the inside of the pan. Swirl in the remaining tablespoon of butter, put in any juices the scaloppine may have shed on the plate and add the chopped parsley, stirring to distribute it evenly.

Turn on the heat again to medium and return the scaloppini to the pan. Turn them briefly and quickly, just long enough to warm them and coat them with the sauce.

Turn the entire contents of the pan onto a warm serving platter, garnish with lemon slices and serve at once with buttered noodles or fluffy rice. Some broccoli or spinach goes well with this dish.

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