Scaloppine al Limone

1. Prepare the meat:

• If using veal or chicken, place the meat slices between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin to about 1/4 inch thickness. This step helps to tenderize the meat.

• Season both sides of the meat with a pinch of salt and pepper.

• Lightly dredge each slice of meat in flour, shaking off any excess flour. This will help create a slight crust when cooked and thicken the sauce slightly.

2. Cook the meat:

• In a large skillet, heat olive oil and butter over medium-high heat until the butter melts and starts to bubble.

• Add the meat slices to the skillet in a single layer. Cook for 2-3 minutes per side, or until the meat is golden brown and cooked through. Be careful not to overcook, as the meat can become tough. Remove the meat from the skillet and set it aside on a plate.

3. Prepare the sauce:

• In the same skillet, add the white wine and cook over medium heat for 1-2 minutes, scraping the bottom of the pan to release any browned bits from the meat. This adds flavor to the sauce.

• Add the lemon juice and lemon zest (if using) to the skillet and bring it to a simmer. Cook for another 2 minutes to reduce the sauce slightly.

• Taste the sauce and adjust seasoning with salt and pepper if needed.

4. Finish the dish:

• Return the cooked scaloppine to the skillet, turning them in the sauce for a minute or two to coat them in the lemony sauce and reheat the meat.

• Once the sauce has thickened slightly, remove the skillet from the heat.

5. Serve:

• Transfer the scaloppine to serving plates, spooning some of the sauce over the top.

• Garnish with freshly chopped parsley for a burst of color and flavor.

• Serve immediately with a side of roasted potatoes, sautéed vegetables, or a simple salad.

Tips:

• If you’re using chicken breasts instead of veal, you may want to slice them thinly horizontally to create smaller pieces. Chicken thighs also work well for this recipe.

• For a richer sauce, you can add a splash of heavy cream at the end of cooking, after the lemon juice and wine have reduced. This will create a creamy lemon sauce.

• You can also add a little white balsamic vinegar or capers for a tangy twist on the traditional recipe.

Pairing Suggestions:

• A light, dry white wine such as Pinot Grigio or Chardonnay pairs perfectly with this dish.

• Serve with some grilled asparagus or a simple green salad with lemon vinaigrette to complement the fresh, citrusy flavors.

Scaloppine al Limone is an easy yet elegant dish that’s full of flavor and perfect for a weeknight dinner or a special occasion. Its bright, zesty sauce is sure to delight anyone who loves fresh, citrusy dishes.

Would you like to try variations of this recipe or more tips on cooking veal or chicken in Italian style?