If you’ve ever dreamed of bringing a little slice of Italy right into your kitchen, this is your moment. Scaloppine al Limone is one of those dishes that feels fancy but is delightfully easy to whip up. Thin, tender veal (or chicken, if you prefer) is kissed with lemon, creating a bright, tangy sauce that feels like sunshine on a plate. It’s elegant, yet cozy. Light, yet satisfying. And trust me, the aroma alone will make you feel like you’re dining al fresco in a Tuscan courtyard.

This is the kind of recipe that instantly elevates a weeknight dinner or makes a weekend meal feel extra special. You won’t believe how simple it is to make something that tastes this good. So grab your skillet and a couple of lemons this one’s a game-changer.

Why You’ll Love Scaloppine al Limone

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Whether you use veal, chicken, or even turkey, the lemony sauce pairs beautifully with just about any protein. It fits right in on a rustic family table or an elegant dinner spread.

Budget-Friendly: You don’t need a ton of fancy ingredients just a few pantry staples and fresh lemons to create something spectacular.

Quick and Easy: This is a 30-minute meal that tastes like you spent hours on it. Perfect for when you need to impress without the stress.

Customizable: Want to make it dairy-free? Use olive oil instead of butter. Prefer it extra zesty? Add more lemon juice. You’re the boss of this dish.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Scaloppine al Limone

Here’s the magic of this Italian classic it uses just a few basic ingredients to create layers of flavor that sing in harmony. Let’s take a look:

Veal Cutlets: Thinly sliced and pounded for extra tenderness. These delicate pieces of meat soak up all the bright, citrusy flavor.

Flour: Lightly coats the cutlets, helping them develop a golden crust and thickening the sauce ever so slightly.

Butter: Adds richness and depth to the sauce. When combined with lemon, it creates that silky, luxurious texture.

Olive Oil: For browning the veal perfectly without burning the butter. It gives a lovely base to the dish.

Lemon Juice: The star of the show. Freshly squeezed lemon juice brings a bold, zesty punch that lifts the whole dish.

White Wine: Adds subtle acidity and complexity, helping to deglaze the pan and build the sauce.

Chicken Broth: Balances out the citrus and adds savory depth to the sauce.

Parsley: For a fresh, herby finish. It brightens the dish and makes it look just as good as it tastes.

Salt and Pepper: Essential for enhancing every bite with just the right touch of seasoning.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your skillet over medium heat. This gives your veal the perfect golden sear without overcooking it.

Prepare the Veal

Lightly dredge your veal cutlets in flour, shaking off any excess. This thin coating helps the meat brown nicely and gives your sauce a lovely texture.

Sear the Cutlets

Add olive oil and a bit of butter to the hot skillet. Once melted and shimmering, cook the cutlets until golden on both sides about 2 minutes per side. Remove them and set aside on a warm plate.

Deglaze the Pan

Pour in the white wine and scrape up all those flavorful bits stuck to the pan. Let it simmer for a minute or two to reduce slightly.

Build the Sauce

Add the lemon juice, chicken broth, and a touch more butter to the pan. Let it simmer until the sauce thickens slightly and smells absolutely heavenly.

Return the Veal

Place the cutlets back into the pan, spooning some sauce over them. Let them simmer for another 2–3 minutes so they soak up all that lemony goodness.

Finishing Touches

Sprinkle with freshly chopped parsley and a bit of cracked black pepper. Let everything sit off the heat for just a minute to settle.

Serve and Enjoy

Serve warm and enjoy! Whether it’s paired with pasta, rice, or a crusty piece of bread to mop up the sauce, it’s pure comfort in every bite.

Nutrition Facts:
Servings: 4
Calories per serving: 280

Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Scaloppine al Limone

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Try it over a bed of buttered noodles or creamy mashed potatoes to soak up the sauce. For a lighter option, serve alongside a crisp arugula salad or steamed green beans. Crusty Italian bread is practically a must you’ll want to savor every last drop of that lemony sauce.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use freshly squeezed lemon juice for the best flavor bottled just doesn’t compare.
Pound your cutlets evenly to ensure they cook at the same rate.
Don’t skip the wine it deepens the flavor, but if you must, sub with more broth and a splash of white vinegar.
Taste your sauce before serving you might want a little extra lemon or a pinch more salt.
If you make it ahead, reheat gently so the veal stays tender.

FAQ’s

1. Can I use chicken instead of veal?
Yes! Chicken breasts or thighs work beautifully. Just make sure to pound them thin.

2. What kind of white wine should I use?
A dry white like Pinot Grigio or Sauvignon Blanc is perfect.

3. Is this dish gluten-free?
Not as written, but you can easily use gluten-free flour for dredging.

4. Can I make this ahead of time?
You can, but it’s best served fresh. If you do reheat, do it gently over low heat.

5. What sides go best with it?
Mashed potatoes, buttered noodles, or a simple salad are all great options.

6. Can I freeze Scaloppine al Limone?
It’s not ideal as the sauce may separate. Better to refrigerate and eat within a couple of days.

7. How do I thicken the sauce more?
Let it simmer a little longer or add a touch more flour when you dredge the cutlets.

8. Can I add capers?
Absolutely! They add a lovely briny contrast to the lemon.

9. Do I need to use both butter and oil?
Yes it prevents the butter from burning and adds richness.

10. Can I make this dairy-free?
Swap the butter for olive oil, though the flavor will be slightly different.

Conclusion

Scaloppine al Limone is the kind of recipe that turns an ordinary day into something special. With its zesty lemon sauce and tender cutlets, it’s a dish that feels both comforting and elegant. Whether you’re cooking to impress or just treating yourself, this one is sure to bring a smile to your face and maybe a few requests for seconds. Buon appetito!

Print