Ricetta Scaloppine al limone di Simone Rugiati Cuochi e Fiamme

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.

Pound the veal cutlets to an even thickness for quick cooking.

Season the cutlets with salt and black pepper on both sides.

Dredge each cutlet in flour, shaking off excess flour.

Heat olive oil and butter in a large skillet over medium-high heat until shimmering.

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

Remove the cutlets from the skillet and set aside on a warm plate.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

Pour in white wine and scrape up any browned bits from the bottom of the pan.

Add chicken broth, lemon juice, lemon zest, and capers; simmer for 2-3 minutes.

Return the cutlets to the skillet and cook for an additional minute to heat through.

Sprinkle with chopped parsley and fresh thyme before serving.

Serve with a drizzle of the lemon sauce over the top.

Garnish with additional lemon slices if desired.

Cooking Techniques

Spice Level:

Allergens