Teresa's Recipes
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
- 1 pound, thinly sliced Veal or chicken cutlets
- to taste Salt
- to taste Black pepper
- 1/2 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 1/2 cup White wine
- 1 cup Chicken broth
- 1/4 cup, freshly squeezed Lemon juice
- 2 tablespoons, chopped for garnish Fresh parsley
Dietary Notes
- 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
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.