Lemon Scaloppini - Chef Luciano recipes

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat, while pork cutlets are usually less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is often cheaper.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice can mimic sweetness, while chicken broth can provide flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Prepare a baking tray with parchment paper for easy cleanup.

Use gluten-free flour to coat the veal, but regular flour can be used as well.

Wet the veal with white egg to help the flour stick better.

Coat the veal in flour, pressing it down to ensure it sticks well.

Heat olive oil in a large skillet over medium heat.

Add the veal to the skillet and fry until golden brown, about 2-3 minutes per side.

Remove the veal from the skillet and set aside.

In the same skillet, add chopped red onion and sauté until softened.

Add the vegetable stock to the skillet with the onion.

Zest the lemon and add the zest to the skillet, allowing it to infuse the stock for about a minute.

Return the veal to the skillet and cook briefly to heat through.

Serve the veal with the sauce over the top and garnish with additional lemon zest if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens