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Scaloppine al Limone
Scaloppine al Limone is a delectable Italian classic, showcasing the tender, thinly sliced meat, typically veal or chicken, bathed in a bright and zesty lemon sauce. This dish perfectly balances the richness of the meat with the refreshing acidity of lemon and the aromatic notes of garlic and white wine, creating a symphony of flavors that dances on the palate. Traditionally served as a main course, Scaloppine al Limone offers a taste of Italy’s culinary heritage, bringing a touch of sunshine to your dinner table. Perfect for a weeknight family meal or an elegant dinner party, this dish is sure to impress.
Ingredients
- Veal or chicken cutlets
- 1 pound, thinly sliced
- Salt
- to taste
- Black pepper
- to taste
- All-purpose flour
- 1/2 cup
- Olive oil
- 2 tablespoons
- Unsalted butter
- 2 tablespoons
- Garlic
- 2 cloves, minced
- White wine
- 1/2 cup
- Chicken broth
- 1 cup
- Lemon juice
- 1/4 cup, freshly squeezed
- Fresh parsley
- 2 tablespoons, chopped for garnish
Instructions
- Season the veal or chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off any excess flour.
- In a large skillet, heat the olive oil and butter over medium-high heat until hot.
- Add the cutlets to the skillet and cook until golden brown on both sides, approximately 3 minutes per side. Remove the cutlets from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Add the lemon juice and chicken broth, bringing the mixture to a simmer.
- Return the cutlets to the skillet, spooning some of the sauce over them. Simmer for about 5 minutes, or until the sauce has thickened slightly.
- Remove from heat, sprinkle with chopped parsley, and serve hot with the sauce drizzled over the top.
Tips
- For added flavor, let the chicken or veal marinate in lemon juice, garlic, and olive oil for 30 minutes before cooking.
- Serve with a side of sautéed spinach or roasted vegetables for a complete meal.
- For a variation, add capers to the sauce for a briny kick.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 320 Fat: 18g Carbs: 12g Protein: 30g Sodium: 600mg Sugar: 1g
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