📝 About This Recipe
A cornerstone of Roman trattoria culture, Scaloppine al Limone is the epitome of Italian elegance through simplicity. Tender, thin-cut veal or chicken is lightly dredged in flour and pan-seared until golden, then bathed in a velvety, bright citrus reduction that dances on the palate. This dish perfectly balances the richness of high-quality butter with the sharp, refreshing zing of fresh lemons, creating a sophisticated main course that comes together in minutes.
🥗 Ingredients
The Meat
- 1.2 pounds Veal or Chicken Breast cutlets (pounded to 1/4 inch thickness)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 1/2 cup All-purpose flour (for dredging)
The Searing Fat
- 2 tablespoons Unsalted butter (divided)
- 2 tablespoons Extra virgin olive oil (high quality)
The Lemon Sauce
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/3 cup Fresh lemon juice (from about 2 large lemons)
- 1/4 cup Chicken stock (low sodium)
- 2 tablespoons Cold unsalted butter (cubed to emulsify the sauce)
- 1 tablespoon Capers (rinsed and drained (optional))
Garnish
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 Lemon (sliced into thin rounds for presentation)
👨🍳 Instructions
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1
Place the meat cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or heavy skillet until they are an even 1/4-inch thickness.
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2
Pat the meat thoroughly dry with paper towels; this is crucial for achieving a beautiful golden-brown crust.
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3
Season both sides of each scaloppine generously with kosher salt and freshly cracked black pepper.
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4
Place the flour in a shallow dish. Working with one piece at a time, dredge the meat in the flour, shaking off all excess until only a very thin, translucent coating remains.
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5
In a large skillet over medium-high heat, melt 1 tablespoon of butter with 2 tablespoons of olive oil until the butter foam subsides and begins to shimmer.
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6
Place half of the meat in the skillet, ensuring they do not overlap. Sear for about 2 minutes per side until lightly golden brown.
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7
Transfer the cooked meat to a warm plate and tent loosely with foil. Repeat the process with the remaining meat, adding more oil if the pan looks dry.
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8
Wipe any burnt bits of flour from the pan with a paper towel, but leave the flavorful golden juices.
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9
Pour the white wine into the hot skillet, scraping the bottom with a wooden spoon to release the 'fond' (the tasty browned bits).
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10
Add the lemon juice and chicken stock. Increase heat to high and boil for 3-4 minutes until the liquid reduces by half and thickens slightly.
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11
Lower the heat to low. Whisk in the cold cubed butter one piece at a time until the sauce becomes glossy and emulsified. Stir in the capers if using.
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12
Slide the meat and any accumulated juices back into the skillet. Spoon the sauce over the meat for 30 seconds just to warm through.
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13
Taste the sauce and adjust with a pinch of salt or a squeeze more lemon if needed.
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14
Transfer to a serving platter, garnish with fresh parsley and lemon slices, and serve immediately while the sauce is silky.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the essential oils and bright acidity needed for this delicate sauce. Do not over-dredge the meat; too much flour will make the sauce gummy rather than silky. Ensure the butter used for the final emulsion is ice-cold; this helps it incorporate into the sauce slowly to create a thick, restaurant-quality sheen. If using chicken, ensure it is pounded evenly so the thin edges don't dry out before the center is cooked. Work in batches to avoid crowding the pan, which causes the meat to steam rather than sear.
🍽️ Serving Suggestions
Serve alongside buttery Saffron Risotto or simple Aglio e Olio pasta to soak up the extra lemon sauce. Pair with a crisp, chilled Italian white wine like Gavi di Gavi or Vermentino. A side of sautéed baby spinach with garlic or roasted asparagus provides a perfect green contrast. For a lighter meal, serve over a bed of fresh arugula tossed in a light vinaigrette. Finish the meal with a small glass of chilled Limoncello to echo the citrus notes.