Veal Escalopes (in Lemon Sauce)

Name: Veal Escalopes (in Lemon Sauce)
Prep time: 10 min
Cook time: 10 min
Yield: 4 serving
Ingredients: 8 small veal escalopes; 2 lemons; 6 tablespoons olive oil; 2 teaspoons unsalted butter; Fine sea salt and ground black pepper; 3 sprigs of parsley

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Servings
4
Calories
421 kcal
Course
Main Course
Cuisine
Italian

Veal Escalopes (in Lemon Sauce)

Freya Patterson

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Incredibly tender veal escalopes served with lemon sauce. This classic Italian dish - Scallopine al Limone – is simple and delicious, and it's made with only four ingredients.

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Ingredients

Servings

8 small veal escalopes about 3 oz/ 85 g each
2 lemons divided (Note 1)
6 tablespoons olive oil divided
2 teaspoons unsalted butter ice-cold
Fine sea salt and ground black pepper to taste
3 sprigs of parsley

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Instructions

Pound meat: Place the veal escalopes between two pieces of cling film on a cutting board. Pound them carefully to make them thinner, about 0.2 inch/ 5 mm. Season lightly with salt and pepper on both sides. Place in a non-metallic container.
Marinade: Wash and zest the organic lemon. Juice it as well. Whisk 4 tablespoons olive oil and the lemon juice in a small bowl, stir in the lemon zest. Pour over the scallops. Marinate in the fridge for 30 minutes and up to 1 hour (Notes 2,3).
Cook: Heat a large cast-iron pan or nonstick pan. Add the remaining 2 tablespoons of olive oil. Remove the meat from the marinade (reserve marinade), shake them to remove the excess. Fry them for 2 minutes per side. If the pan is not large enough, fry the meat in 2 batches (Note 4). Remove from the pan and keep warm.
Lemon sauce: Pour the reserved marinade back into the pan. Add the juice of the second lemon. Let bubble well for 1 minute. Gradually, stir in the cubed ice-cold butter.
Finish: Adjust the taste with salt and pepper. Return the escalopes to the pan and warm for 1 minute. Sprinkle with chopped parsley and a dash of freshly ground black pepper. Serve immediately.

Notes

At least one of them should be organic and unwashed, as you will need its zest.
Don’t marinate the meat for more than 1 hour; the lemon juice helps tenderize the meat and adds tons of flavor, but when left for too long, the acidity will break down the proteins, making the meat white around the edges, tough and rubbery.
Never marinade in a metallic container: the acid of the lemons can react with the metal.
It is preferable to cook the veal escalopes in two batches. I have a large pan (12 inches/30 cm), but even that is not large enough to hold them all in one layer. Also, don’t overcrowd the pan, or the meat will steam in its juices rather than being nicely fried.

Nutrition Information

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Serving 2escalopes with sauce Calories 421kcal (21%) Carbohydrates 5g (2%) Protein 36g (72%) Fat 29g (45%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 138mg (46%) Sodium 699mg (29%) Potassium 699mg (20%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 75IU (2%) Vitamin C 29mg (32%) Calcium 24mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 421 kcal

% Daily Value*

Serving	2escalopes with sauce
Calories	421kcal	21%
Carbohydrates	5g	2%
Protein	36g	72%
Fat	29g	45%
Saturated Fat	6g	30%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	18g	90%
Trans Fat	1g	50%
Cholesterol	138mg	46%
Sodium	699mg	29%
Potassium	699mg	15%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	75IU	2%
Vitamin C	29mg	32%
Calcium	24mg	2%
Iron	2mg	11%