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Plate of Easy Veal Scaloppine with Lemon Butter Sauce garnished with fresh herbs.

Veal Scaloppine with Lemon Butter Sauce

A quick and easy dinner featuring tender veal cutlets drenched in a bright and buttery lemon sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Veal cutlets, pounded thin
  • 1/2 cup All-purpose flour, for dredging Light dredge
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 4 tablespoons Butter Real butter for best flavor
  • 1 tablespoon Olive oil To prevent butter from burning
  • 2 cloves Garlic (optional) For added flavor
  • 1/2 cup Chicken broth or dry white wine
  • 1 large Fresh lemon Juice and optional zest for extra punch
  • 2 tablespoons Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Pat the veal dry with paper towels to help it brown instead of steaming.
  2. Season both sides of the veal with salt and pepper.
  3. Dredge the veal lightly in flour and tap off the excess.
Cooking
  1. Heat a skillet over medium to medium-high heat. Add olive oil and 1 tablespoon of butter.
  2. Cook the cutlets in a single layer for about 1 to 2 minutes per side until lightly golden.
  3. Move the veal to a plate and keep it warm.
  4. In the same pan, add more butter and garlic (if using). Stir for about 20 seconds.
  5. Add broth or wine and scrape up the browned bits to build flavor.
  6. Stir in lemon juice and let it simmer for a minute or two.
  7. Turn down the heat and whisk in cold butter to achieve a glossy sauce.
  8. Return the veal to the pan for about 30 seconds to coat it in the sauce, then serve.

Notes

Do not overcook the cutlets as veal is lean and can become tough. Adjust lemon juice according to taste. This dish can be served with creamy sides like pasta or mashed potatoes.