Name: Scaloppine al Limone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 thinly sliced veal, chicken, or pork cutlets (about ¼ inch thick); Salt, to taste; Black pepper, to taste; 1 cup all-purpose flour (or almond/gluten-free flour for variation); 2 tablespoons olive oil; 3 tablespoons unsalted butter; 2 cloves garlic, finely minced; 2 shallots, finely minced; Juice of 2 fresh lemons (about ¼ cup); Zest of 1 lemon; 2 tablespoons fresh parsley, chopped

Enjoy the bright, zesty flavors of scaloppine al limone, a classic Italian dish featuring tender meat bathed in a tangy lemon sauce. This elegant yet simple dish balances the delicate texture of thinly sliced meat with the vibrant freshness of lemon, butter, and herbs, making it an irresistible favorite for any occasion. Whether you’re preparing a cozy weeknight dinner or a special celebration, scaloppine al limone offers a comforting embrace of flavors that invite you to savor every bite.

Why You’ll Love This Recipe

Bright and fresh flavors: The lemon sauce brings a refreshing tang that perfectly complements the tender meat, keeping every bite lively.
Quick and easy to prepare: This recipe shines with minimal ingredients and fast cooking, perfect for busy days or last-minute guests.
Elegant yet approachable: You’ll feel like a gourmet chef without complicated techniques or exotic ingredients.
Versatile protein options: Use veal, chicken, or pork scaloppine to tailor the dish exactly to your taste and budget.
Perfect for all seasons: Light and citrusy enough for summer, yet satisfying and warming during cooler months.

Ingredients You’ll Need

Scaloppine al limone relies on just a handful of essential ingredients to create a mouthwatering balance of taste, texture, and color. Each element plays a key role in layering the delicate flavors that make this dish so special.

Thinly sliced meat: Veal is traditional, but chicken or pork cutlets work beautifully when pounded thin for tenderness.
Lemons: Fresh lemon juice and zest provide citrus brightness and a subtle floral aroma.
Butter: Adds richness and smoothness to the sauce, melding flavors harmoniously.
Olive oil: Used for searing the meat, it contributes a fruity, slightly peppery undertone.
All-purpose flour: Lightly coats the meat to create a silky sauce and perfect crust.
Garlic and shallots: Provide savory depth without overpowering the lemon’s freshness.
Fresh parsley: Bright green and herbaceous, it garnishes and enhances the dish’s color and flavor.
Salt and black pepper: Essential for seasoning and balancing all the flavors.

Variations for Scaloppine al Limone

One of the best parts about scaloppine al limone is how easily it adapts to your personal preferences or what’s in your pantry. Feel free to experiment with these variations to make the recipe your own.

Chicken scaloppine: Swap veal for boneless, skinless chicken breasts, sliced thin for a leaner option.
Gluten-free version: Use almond flour or gluten-free flour instead of traditional flour for coating.
Herb twist: Add thyme or rosemary to the sauce for an earthy aroma that balances the lemon.
White wine addition: Splash in dry white wine to the sauce for complexity and a subtle acidity boost.
Capers and olives: Stir in capers or sliced green olives for a salty, briny punch that elevates the dish.

Scaloppine al Limone Recipe with Lemon Butter Sauce

How to Make Scaloppine al Limone

Step 1: Prep and Pound the Meat

Start with thin slices of veal, chicken, or pork. Place each cutlet between sheets of plastic wrap and gently pound using a meat mallet until evenly thin, about ¼ inch. This ensures tenderness and quick cooking.

Step 2: Dredge in Flour

Lightly season the cutlets with salt and pepper, then coat each piece evenly in all-purpose flour. Shake off the excess to prevent clumpy batter and promote a delicate crust.

Step 3: Sear the Meat

Heat olive oil in a large skillet over medium-high heat. Add the floured cutlets and cook for 2 to 3 minutes per side, until golden brown and just cooked through. Remove the meat from the pan and set aside on a warm plate.

Step 4: Prepare the Lemon Butter Sauce

In the same skillet, reduce heat to medium and add butter. Sauté finely minced garlic and shallots until fragrant but not browned, about 1 minute. Stir in fresh lemon juice and zest, scraping any browned bits from the pan to deepen the flavor. Simmer briefly to combine.

Step 5: Combine and Serve

Return the cooked cutlets to the skillet, spooning the lemon butter sauce over them. Warm everything together for a minute, allowing the flavors to meld. Garnish with chopped fresh parsley and serve immediately.

Pro Tips for Making Scaloppine al Limone

Choose quality meat: Fresh, evenly sliced cutlets will ensure tenderness and quick cooking time.
Don’t overcook: Scaloppine cooks fast, so watch closely to avoid drying out the meat.
Use fresh lemons: Bottled lemon juice won’t deliver the same bright, vibrant flavor or aroma.
Deglaze the pan: Scrape up those browned bits after searing to infuse extra richness into the sauce.
Keep sauce warm: Serve immediately to enjoy the buttery, silky texture at its best.

How to Serve Scaloppine al Limone

Garnishes

A sprinkle of freshly chopped parsley or a few thin lemon slices add vibrant visual appeal and a fresh herbal note that perfectly complements the lemon sauce.

Side Dishes

This dish pairs beautifully with light sides like sautéed spinach, roasted asparagus, or a simple arugula salad dressed in olive oil and lemon. For something heartier, creamy risotto or garlic mashed potatoes make a luscious bed for the scaloppine.

Creative Ways to Present

Arrange scaloppine neatly on a platter, drizzling extra sauce over the top and garnishing with lemon zest curls for an elegant presentation that will wow guests. Serve family-style for a warm and inviting meal setting.

Make Ahead and Storage

Storing Leftovers

Place any leftover scaloppine in an airtight container and refrigerate for up to 2 days. Store the sauce separately if possible, to preserve its freshness and texture.

Freezing

While best enjoyed fresh, you can freeze cooked scaloppine for up to one month by wrapping tightly in plastic wrap and aluminum foil, but note the lemon sauce may separate slightly upon thawing.

Reheating

Reheat gently in a skillet over low heat to prevent drying out the meat and curdling the sauce. Add a splash of water or broth if the sauce looks too thick.

FAQs

Can I use chicken instead of veal for scaloppine al limone?

Absolutely, chicken scaloppine is a popular variation that tastes fantastic and is often more budget-friendly.

Is it necessary to dredge the meat in flour?

Yes, the light flour coating helps the meat develop a golden crust and thickens the delicious lemon butter sauce.

Can this dish be made gluten-free?

Yes, simply substitute the all-purpose flour with almond flour or a gluten-free flour blend for an allergy-friendly option.

What’s the best way to get more sauce from the pan?

Deglazing the pan with a splash of white wine or broth before adding butter and lemon juice helps create a richer, more flavorful sauce.

How do I keep scaloppine tender?

Pounding the meat thin and cooking it quickly over medium-high heat prevents toughness and ensures a juicy, tender result.

Final Thoughts

Scaloppine al limone is one of those classic Italian dishes that feels both luxurious and approachable at the same time. Its bright, fresh flavors, combined with a buttery sauce and tender meat, make it an absolute joy to prepare and eat. Whether you’re new to Italian cooking or looking to expand your culinary repertoire, this recipe is a fantastic addition to your kitchen. Go ahead, give it a try, and enjoy every delightful, lemon-kissed bite!

Scaloppine al Limone

Author: Brooklyn
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Gluten-Free option available

Print Recipe

Description

Scaloppine al limone is a classic Italian dish featuring thinly sliced veal, chicken, or pork cutlets cooked quickly and served in a bright, tangy lemon butter sauce with garlic, shallots, and fresh parsley. This elegant yet simple recipe balances tender meat with vibrant citrus flavors, making it perfect for both casual dinners and special occasions.

Instructions

Prep and Pound the Meat: Place each thin cutlet of veal, chicken, or pork between sheets of plastic wrap and gently pound with a meat mallet until evenly thin (about ¼ inch) for tenderness and quick, even cooking.
Dredge in Flour: Season the cutlets lightly with salt and black pepper. Coat each piece evenly with all-purpose flour, shaking off any excess to avoid clumps and ensure a delicate crust.
Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Add the floured cutlets and cook for 2 to 3 minutes per side until golden brown and just cooked through. Remove the meat and keep warm on a plate.
Prepare the Lemon Butter Sauce: Reduce heat to medium, add butter to the same skillet. Sauté minced garlic and shallots until fragrant but not browned, about 1 minute. Stir in fresh lemon juice and zest, scraping browned bits from the pan to deepen flavor. Let sauce simmer briefly to combine flavors.
Combine and Serve: Return the cooked cutlets to the skillet, spooning lemon butter sauce over them. Warm everything together for about a minute so flavors meld. Garnish with chopped fresh parsley and serve immediately.