Veal Scaloppine 'al Limone' Served With Rice Pilaf Recipe
Savor the delicate flavors of our Veal Scaloppine 'al Limone', where tender veal cutlets are lightly sautéed to perfection and drenched in a zesty lemon sauce that brightens every bite. Accompanied by a fluffy, aromatic rice pilaf, this dish offers a harmonious balance of richness and freshness, making it a delightful choice for any occasion.
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Ingredients
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Veal Scaloppine 'al Limone'
Method
Preparation of Veal Scaloppine
- 1
Prepare the Veal
Pound the veal cutlets to a uniform thickness of about 1/4 inch. Season with salt and black pepper. Dredge each cutlet in flour, shaking off the excess.
- 2
Cook the Veal
In a large skillet, heat olive oil and butter over medium heat. Add the veal cutlets in batches and cook for about 2-3 minutes on each side until golden brown. Remove and set aside.
- 3
Make the Sauce
In the same skillet, add lemon juice and chicken broth. Scrape the bottom of the pan to release the browned bits. Bring to a simmer and cook for 3-4 minutes.
- 4
