Scaloppine al Limone with a Twist

Ingredients

• 4 veal cutlets (or chicken/turkey cutlets) 4 veal cutlets (or chicken/turkey cutlets)
• 1/4 cup (60ml) all-purpose flour 1/4 cup (60ml) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/2 cup (120ml) fresh lemon juice 1/2 cup (120ml) fresh lemon juice
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 cup (60ml) chicken or vegetable broth 1/4 cup (60ml) chicken or vegetable broth
• 2 tablespoons chopped fresh parsley, for garnish 2 tablespoons chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
2. 2.
   In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. 3.
   Place the dredged veal cutlets in the skillet and cook for 2-3 minutes on each side until golden brown. Remove the cutlets from the skillet and set aside.
4. 4.
   In the same skillet, add the lemon juice, white wine, and chicken or vegetable broth. Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced.
5. 5.
   Return the veal cutlets to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Transfer the scaloppine to a serving platter, spoon the lemon sauce over the top, and garnish with chopped parsley.
7. 7.
   Serve hot with your choice of pasta or mashed potatoes.

Treat your ingredients with care...

• Veal cutlets — To ensure tenderness, it's important to pound the veal cutlets to an even thickness before cooking. This helps them cook evenly and prevents them from becoming tough.
• Lemon juice — Use freshly squeezed lemon juice for the best flavor. Avoid using bottled lemon juice as it may lack the vibrant citrus notes.

Tips & Tricks

• For a richer sauce, you can add a splash of heavy cream to the lemon sauce.
• If you prefer a milder garlic flavor, you can reduce the amount of minced garlic or omit it altogether.
• To make the dish more colorful, you can add a sprinkle of lemon zest over the finished scaloppine.
• If veal is not readily available, you can substitute it with chicken or turkey cutlets for an equally delicious variation.
• To achieve a crispy coating on the cutlets, make sure the skillet is hot before adding the oil and butter.

Serving advice

Serve the Scaloppine al Limone with a side of al dente spaghetti tossed in olive oil and garlic, or creamy mashed potatoes. This dish pairs well with a crisp green salad dressed with a light vinaigrette to balance the richness of the lemon sauce.

Presentation advice

Arrange the golden-brown scaloppine on a platter, drizzle the lemon sauce over them, and garnish with a sprinkle of fresh parsley. Serve with a wedge of lemon on the side for an extra touch of elegance.