Scaloppine al limone

Lemon scaloppine is a classic dish of Italian cuisine, simple yet sophisticated, and I can explain how to make it. Here is the recipe:

Ingredients

• Veal scaloppine: 8 thin slices
• Flour: as needed for dusting
• Butter: 40 g
• Extra virgin olive oil: a drizzle
• Salt: as needed
• Pepper: as needed
• Lemon: juice of 1 lemon
• Broth: about 100 ml (vegetable or meat, according to preference)
• Chopped parsley: for garnish

Preparation

1. Start by lightly flouring the veal slices on both sides.
2. Heat a drizzle of olive oil with the butter in a pan over medium heat and when the butter has melted, lay down the floured scaloppine.
3. Brown the scaloppine for 1-2 minutes per side, until they are well colored, then season with salt and pepper to taste.
4. Deglaze with the lemon juice and let the alcohol evaporate.
5. Add the broth and let the scaloppine cook for about 5 minutes, turning them once to flavor both sides with the cooking juices.
6. If necessary, add more broth and adjust the seasoning with salt and pepper.
7. Once ready, plate the scaloppine and pour the remaining sauce from the pan over them.
8. Garnish with chopped parsley and serve immediately, possibly accompanied by a light side dish like a salad or baked potatoes.

Lemon scaloppine is a dish that manages to win everyone over thanks to its delicate yet distinctive taste, and it’s quick to prepare, perfect for a special occasion or a weeknight dinner.

Curiosity

The dish lends itself to different regional variations; some prefer to add a bit of white wine together with the lemon juice to deglaze the meat, while some recipes also incorporate a small amount of cream to make the sauce creamier.