Scaloppine al Limone

Where This Goes Wrong

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.

How to Make Scaloppine al Limone

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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

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Why It Works

Two failures account for nearly every bad scaloppine. The first is a pan that is not hot enough, so the flour goes pasty and the veal stews in its own liquid instead of taking colour in ninety seconds a side. The second is boiling the butter into the sauce: the emulsion only holds if the pan is off the heat and the butter goes in cold, in pieces, swirled rather than stirred. A sauce that has boiled after the butter went in will be a greasy slick, and it cannot be brought back.

Storage and Reheating

Best immediately. The sauce will not survive reheating.

Common Substitutions & Variations

• 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.

Good With

• Sautéed spinach
• Roast potatoes
• A cold Soave

Sides from the same cuisine on this site: Ciabatta, Fave e Cicoria, Focaccia Barese.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.

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