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.