Veal Scaloppini With Lemon Cream Sauce Recipe

Recipe By Slurrp

Veal Scaloppini with Lemon Cream Sauce is a classic Italian dish that features tender veal cutlets cooked in a rich and tangy lemon cream sauce. The veal is lightly breaded and sautéed until golden brown, then topped with a creamy sauce made with fresh lemon juice, white wine, and heavy cream. This dish is bursting with flavor and pairs perfectly with pasta or mashed potatoes. It's a sophisticated and elegant meal that is sure to impress your guests.

3.8
24 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Veal Scaloppini With Lemon Cream Sauce
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ingredients serve

Ingredients for Veal Scaloppini With Lemon Cream Sauce Recipe

  • 1 Veal Cutlets, Pounded Thin
  • 0.13 cup All Purpose Flour
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 cup White Wine
  • 0.06 cup Fresh Lemon Juice
  • 1/4 cup Heavy Cream
  • as required Fresh Parsley, For Garnish
  • as required Lemon Slices, For Garnish

Directions: Veal Scaloppini With Lemon Cream Sauce Recipe

Cooking Directions

  • STEP 1.Start by pounding the veal cutlets until they are thin and even in thickness.
  • STEP 2.Dredge the veal cutlets in flour, shaking off any excess.
  • STEP 3.Heat olive oil and butter in a large skillet over medium-high heat.
  • STEP 4.Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, until golden brown.
  • STEP 5.Remove the veal cutlets from the skillet and set aside.
  • STEP 6.In the same skillet, add minced garlic and cook for 1 minute.
  • STEP 7.Add white wine and lemon juice to the skillet, scraping up any browned bits from the bottom.
  • STEP 8.Let the mixture simmer for 2-3 minutes, until slightly reduced.
  • STEP 9.Stir in heavy cream and bring the sauce to a simmer.
  • STEP 10.Return the veal cutlets to the skillet and cook for an additional 2-3 minutes, until heated through.
  • STEP 11.Season with salt and pepper to taste.
  • STEP 12.Serve the veal scaloppini with the lemon cream sauce spooned over the top.
  • STEP 13.Garnish with fresh parsley and lemon slices, if desired.

Cooking Tips

  • Make sure to pound the veal cutlets to an even thickness to ensure they cook evenly.
  • Use a combination of olive oil and butter for sautéing the veal to add flavor.
  • Be careful not to overcook the veal, as it can become tough and dry.
  • Adjust the amount of lemon juice and white wine to suit your taste preferences.
  • Serve the veal scaloppini immediately to enjoy it at its best.

Storage and Serving

  • Leftover veal scaloppini can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the veal gently in a skillet over low heat to prevent it from drying out.
  • Serve the reheated veal with a fresh squeeze of lemon juice to revive the flavors.
  • This dish is best served hot and fresh, so it's ideal for a dinner party or special occasion.
Nutrition
value
219
calories per serving
18 g Fat3 g Protein9 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    3g
  • Carbs
    9g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    9g
  • Protein
    3g
  • Fiber
    < 1g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    4mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp