Nutrition Facts for Veal scaloppine in lemon sauce

Veal Scaloppine in Lemon Sauce

Savor the elegance of Italian-inspired cuisine with this Veal Scaloppine in Lemon Sauce, a dish that combines tender veal cutlets with a vibrant and tangy lemon-infused sauce. Perfectly seasoned and lightly dredged in flour, the veal is pan-seared to golden perfection before simmering in a luscious blend of dry white wine, chicken stock, and freshly squeezed lemon juice. Accentuated by aromatic lemon zest, a touch of parsley, and optional briny capers, this recipe delivers a balance of zesty brightness and rich, buttery flavors. Ready in just 30 minutes, this refined yet simple dish is ideal for weeknight dinners or special occasions. Serve it alongside pasta or steamed vegetables for a sophisticated meal that’s as comforting as it is flavorful. Keywords: veal scaloppine recipe, lemon sauce, Italian veal dish, quick dinner, elegant meals.

Nutriscore Rating: 67/100
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Image of Veal Scaloppine in Lemon Sauce
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings: 4

Ingredients

  • 4 pieces Veal cutlets
  • 0.5 cups All-purpose flour
  • 1 teaspoon Salt
  • 0.5 teaspoons Black pepper
  • 2 tablespoons Unsalted butter
  • 2 tablespoons Olive oil
  • 0.5 cups Dry white wine
  • 0.75 cups Chicken stock
  • 2 tablespoons Lemon juice (freshly squeezed)
  • 1 teaspoon Lemon zest
  • 2 tablespoons Chopped fresh parsley
  • 1 tablespoon Capers (optional)

Directions

Step 1

Place the veal cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they are about 1/4 inch thick.

Step 2

On a large plate, mix the flour, salt, and black pepper together. Lightly dredge each veal cutlet in the seasoned flour, shaking off any excess.

Step 3

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once hot, add the veal cutlets in a single layer (cook in batches if necessary). Cook each side for 2-3 minutes until golden brown and just cooked through. Transfer the cooked veal to a plate and cover to keep warm.

Step 4

Deglaze the skillet by adding the white wine. Scrape up any browned bits at the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until it reduces by half.

Step 5

Stir in the chicken stock, lemon juice, and lemon zest. Simmer the sauce for another 2-3 minutes to concentrate the flavors.

Step 6

Return the veal cutlets to the skillet, along with any accumulated juices from the plate. Simmer in the sauce for about 1-2 minutes, flipping once to coat both sides.

Step 7

Turn off the heat and stir in the remaining tablespoon of butter for a silky finish. If desired, add the capers for an additional burst of flavor.

Step 8

Sprinkle the dish with chopped fresh parsley. Serve immediately, garnished with lemon slices if desired, alongside your choice of pasta, rice, or steamed vegetables.

Nutrition Facts

Serving size 991 grams (991.0g)
Amount per serving % Daily Value*
Calories 1636
Total Fat 68.50g 88%
Saturated Fat 30.10g 151%
Polyunsaturated Fat NaNg
Cholesterol 706mg 235%
Sodium 3160mg 137%
Total Carbohydrate 54.60g 20%
Dietary Fiber 3.30g 12%
Total Sugars 3.10g
Protein 177.30g 355%
Vitamin D 0IU 0%
Calcium 202mg 16%
Iron 13mg 70%
Potassium 2071mg 44%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%
Protein: 45.9%
Carbs: 14.1%