Veal Scaloppine with Lemon

This image courtesy of Joseph DeLeo

This is another of those clichés of Italian-American restaurants where the veal, often of inferior quality, comes out steamed and overcooked. But when made with finesse, this is a simple, delicious, and very easy dish that is ideal after rich antipasti and pastas.

NotesWine suggestion: Soave


Cooking Methodpan-frying



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Textureherby, meaty, savory


  • 1¼ pounds veal scaloppine, thinly sliced and pounded flat
  • Salt, preferably kosher
  • Freshly ground black pepper
  • ½ cup all-purpose flour
  • 3 tablespoons olive oil
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ¼ cup chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons chopped flat-leaf parsley


  1. Season the veal with salt and pepper. Spread the flour on a sheet of wax paper, and dredge the slices in the flour. Shake off the excess flour.

  2. In a large skillet over medium-high heat, heat the olive oil and 3 tablespoons of the butter. Add half of the veal slices to the pan, being careful to not crowd the pieces, and sauté for 4 to 6 minutes. Remove the pieces to a warm platter. Sauté the remaining veal, and remove to the platter.

  3. Add the chicken broth to the skillet and bring it to a simmer. Scrape up all the brown bits on the bottom of the pan, and cook until the broth is reduced to about 2 tablespoons, about 2 minutes. Add the lemon juice and parsley, and stir. Stir in the remaining 3 tablespoons butter. Add the veal, turning it to heat and coat with the sauce. Adjust the seasonings, and serve immediately.


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