Vitello Limone Recipe
Tender veal, sauteed in white wine, lemon and butter sauce.
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Ingredients
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Main Ingredients
Sauce
Method
Prepare Veal
- 1
Gently pound the veal cutlets between two sheets of plastic wrap until they are about 1/4 inch thick.
- 2
Dredge the veal cutlets lightly in flour, shaking off the excess.
- 3
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
- 4
Add the veal cutlets and sauté for about 2-3 minutes per side or until golden brown and just cooked through. Remove to a plate and keep warm.
Make Sauce
- 5
In the same skillet, add white wine and bring to a simmer, scraping up any browned bits from the pan.
- 6
Add lemon juice and chicken broth. Let the sauce simmer for 3-4 minutes until slightly reduced.
- 7
Stir in 2 tablespoons of butter and season with salt and pepper to taste.
Finish and Serve
- 8
Return the veal cutlets to the skillet and spoon sauce over them. Simmer for 1-2 minutes to reheat the veal and blend flavors.
- 9
Transfer veal to serving plates, spoon sauce over the top, and garnish with chopped fresh parsley.
