Scaloppine al Limone

Method

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1. Season the flour with the salt and pepper and dredge the escalopes, shaking off all the excess.

   Mark done

2. Heat the oil and butter in a wide pan until the butter foam has just subsided and the pan is properly hot.

   Mark done

3. Fry the veal in one layer, in batches, 90 seconds a side, until golden. Move them to a warm plate.

   Mark done

4. Pour the wine into the pan and scrape up everything stuck to the base. Let it reduce by half, 1 minute.

   Mark done

5. Add the stock and lemon juice and reduce another minute, until slightly syrupy.

   Mark done

6. Take the pan off the heat. Swirl in the cold butter a few pieces at a time until the sauce is glossy.

   Mark done

7. Return the veal and any juices, turn once to coat, and scatter with parsley and lemon slices.

   Mark done

Chef’s Tips

• The pan must be properly hot. A cool pan makes the flour pasty.
• Butter in off the heat, cold and in pieces, or the sauce splits.
• Shake off every bit of loose flour before frying.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Sautéed spinach
• Roast potatoes
• A cold Soave

Storage & Reheating

Best immediately. The sauce will not survive reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.