ingredients
  • Veal meat 350gr
  • Flour type 00 as much as it is needed
  • Butter as much as it is needed • 717 kcal
  • Lemon juice 2 lemons
  • Water 100ml
  • Sea salt as much as it is needed
  • Black pepper as much as it is needed
Calories refers to 100 gr of product

The veal scaloppine with lemon are a dish of meat flavored by the fresh and delicate lemon taste of the cream that accompanies it. It is a recipe that takes just few minutes and it needs just few ingredients: some slices of veal, flour, butter, lemon, water, salt and pepper. It is suitable for every season because it is a light and appetizing dish, and everyone likes it.

Instructions

To prepare the veal scaloppine with lemon flour one by one the slices (1), put them in a frying pan with the melted butter (2) and cook them for 5/6 minutes (3).

Then place the cooked slices of veal on absorbent paper sheets and salt them (4). Prepare the cream with water, two tablespoons of flour and the lemon juice (5) and put it in the frying pan letting it thicken for 1/2 minutes on the flame.

Now add also the slices of veal (6) into the frying pan and let them cook for other two minutes. Serve the hot scaloppine, and if you wish with a sprinkling of pepper.

Tips

The cooking times of the veal scaloppine with lemon are very short, consider that the thinner the slices are and the more quickly they cook, so don’t go away from the stove! For the lemon cream, there are many who use cornstarch instead of flour and the broth instead of water, the choice is yours. Also, to choose the meat for the scaloppine is quite simple: the veal is the most suitable meat and you can select various cuts such as tenderloin, chump, rump and so on. The better the cut, the better your scaloppine will be. Eat them freshly cooked but if you decide to preserve them in the refrigerator do it for a maximum of one day, and use an airtight container; then, before consuming them, heat them in a frying pan or in the microwave oven.

How to combine wine and side dishes

The veal scaloppine with lemon are a very simple dish to prepare, which is why you can indulge in combining this dish with various tasty side dishes. An idea for a side dish for the veal scaloppine can be a caponata, a typical Sicilian dish cooked all over Italy, made up of many fried vegetables that with their strong and decisive flavor can be the right match to a fresh dish like this. Another suitable side dish for the veal scaloppine are baked or fried potatoes, also combined with fried mushrooms, peas or asparagus. About the wine, with the veal scaloppine I would choose a quite structured white wine, with a good acidity such as a Vermentino, a Verdicchio di Iesi or a good Falanghina.