SCALOPPINE DI VITELLO AL LIMONE (with lemon, for four)

Veal, scallops, scaloppine di vitello al limone 3 OLYMPUS DIGITAL CAMERA


2 tablespoons vegetable oil

¼ cup butter

1 pound veal scaloppine, thinly sliced and pounded flat (1/8 inch or less)

salt and freshly ground black pepper to taste

2 tablespoons lemon juice

2 tablespoons finely chopped parsley

½ lemon, thinly sliced



1. Heat the oil and 2 tablespoons of the butter in a skillet over medium high heat (it should be quite hot. Thinly sliced veal must be cooked quickly or it will become leathery).

2. Slip the scaloppine, no more than will fit comfortably in the skillet at one time, into the pan. If the oil is hot enough the meat will sizzle.

3 . Cook the scaloppine until they are lightly browned on one side (about 1 minute), then turn them and brown the other side (about 1 minute). If they are very thin they should be completely cooked. When done, transfer them to a warm platter and season with salt and pepper.

4. Off the heat, add the lemon juice to the skillet, scraping loose the cooking residue. Swirl in the remaining 2 tablespoons butter. Add the parsley, stirring it into the sauce.

5. Add the scaloppine, turning them in the sauce. Turn on the heat to medium very briefly, just long enough to warm up the sauce and scaloppine together, but do not overdo it because the scaloppine are already cooked.

6. Transfer the scaloppine to a warm platter, pour the sauce over them, garnish with the lemon slices and serve immediately.


adapted from Marcella Hazan, The Classic Italian Cookbook


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