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Scaloppine al Limone
Tender veal escalopes in a bright lemon and caper butter sauce — elegant Italian cooking in 15 minutes.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Italian
Ingredients
600gveal escalopes
60gplain flour
60gbutter
2 tbspolive oil
2lemons, juiced
3 tbspcapers, rinsed
100mldry white wine
2 tbspfresh parsley, chopped
Instructions
1
Pound escalopes to 4mm, dust lightly in seasoned flour.
2
Heat butter and oil in a wide pan over high heat.
3
Cook escalopes 1-2 minutes each side until golden, remove to a plate.
4
Deglaze with white wine, let reduce by half.
5
Add lemon juice and capers, swirl pan to emulsify butter into sauce.
6
Return escalopes to pan, coat in sauce and serve immediately with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
256
Protein
2.5g
Fat
19.3g
Carbs
15.8g
Fiber
1.8g
Sodium
324mg
Reviews
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★★★★★
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