Scaloppine al Limone

Name: Scaloppine al Limone
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 600 g Veal escalope, pounded thin; 2 Lemon, juiced and zested; 70 g Butter, cold and cubed; 50 g Flour, for dusting; ¼ bunch Parsley, finely chopped; 1 tsp Salt; ½ tsp Black pepper, freshly ground; 120 ml Water; 1 tbsp Olive oil

Scaloppine al Limone · ready in 27 min · 4 servings · 471 kcal per serving · easy · 9 ingredients

Scaloppine al Limone is a bright Central Italian secondo where tender veal meets lemon, butter, and a quick pan sauce with clean elegance.

Prep: 15 min
Cook: 12 min
Total: 27 min
Serves: 4
kcal: 471
Difficulty: easy

Italian Main dishes Quick (30 min or less)High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gVeal escalope, pounded thin
2Lemon, juiced and zested
70 gButter, cold and cubed
50 gFlour, for dusting
¼ bunchParsley, finely chopped (to serve)
1 tspSalt
½ tspBlack pepper, freshly ground
120 mlWater
1 tbspOlive oil

Equipment

stovetop, skillet, tongs, plate, zester, juicer, whisk, meat mallet, cutting board, paper, thermometer, serving plate

Instructions

Mise en place
Gather the veal, lemon, butter, flour, parsley, salt, pepper, water, and olive oil, then set out a skillet, tongs, plate, zester, juicer, and whisk. · 5 min
What to look for: All ingredients measured and tools within reach
Prepare veal
Pound the veal between sheets of paper until very thin, then season both sides with salt and black pepper. · 4 min
What to look for: Veal is thin and evenly seasoned
Dust with flour
Spread the flour on a plate, coat each veal piece lightly, and shake well so only a fine film remains. · 3 min
What to look for: Veal has a thin pale coating with no clumps
Sear first side
Heat olive oil with 20 g butter in the skillet, add the veal in batches, and cook the first side until lightly golden. · 2 min
What to look for: Edges turn opaque and the underside is pale gold
Sear second side
Turn the veal and cook the second side briefly, then transfer the pieces to a warm plate without crowding. · 2 min
What to look for: Both sides are lightly golden and still tender
Make lemon sauce
Pour water and lemon juice into the skillet, scrape the browned bits, and whisk in the remaining cold butter until glossy. · 3 min
What to look for: Sauce looks shiny and slightly thick
Finish veal
Return the veal to the skillet, coat it with sauce, and simmer gently until the meat is just heated through. · 2 min
When it is done: Check that the veal is just firm and reaches 63°C / 145°F in the thickest piece.
Serve hot
Plate the scaloppine at once, spoon the lemon butter sauce over the top, and finish with parsley and lemon zest. · 1 min
What to look for: Veal is glossy with a fresh green parsley finish

Nutrition (per serving)

kcal	471
Protein	32 g
Carbohydrates	13 g
of which sugars	1 g
Fat	32 g
of which saturated	15 g
Fibre	1 g
Sodium	709 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Warm gently in a covered skillet over low heat with 15 ml water until hot, then spoon the sauce over the veal.

Ingredient substitutions

Veal escalope

Thin veal cutlet: Use the same weight and pound evenly for fast cooking.

Lemon

Lemon juice: Use fresh juice when whole lemon is not available.

Butter

Unsalted butter: Adjust salt after the sauce emulsifies.

Flour

Plain flour: Shake off excess so the sauce stays light.

Parsley

Flat leaf parsley: Chop just before serving for a fresh aroma.

Salt

Fine salt: Season the veal lightly before dredging.