Italian Recipe Collection

main course meat

Lemon Scaloppine

Ingredients (Serves 4)

How to Make Scaloppine

Scaloppine can be prepared in many ways: with white wine, mushrooms, saffron, lemon, orange, and more. According to an old culinary master, to prepare scaloppine correctly, they must first be dredged in flour and seared in a skillet with oil on both sides. This creates an outer crust that locks in the juices while imparting a distinctive flavor. At this point, excess oil should be drained from the cutlets before returning them to the pan. Next, add the cooking liquid (wine, lemon, or broth), salt, and pepper, and let them cook, turning them a couple of times. If adding mushrooms or artichokes, cook them separately and add them to the scaloppine just before adding the liquid that finishes the dish.

Cooking Instructions

  1. Dredge the slices of meat in flour on both sides, shaking them gently to remove any excess flour.
  2. In a skillet, heat the oil well along with the unpeeled garlic clove and the sprig of rosemary.
  3. Ensure the oil is hot and the heat is lively before adding the scaloppine so that the outer crust forms immediately.
  4. Once the oil is hot, lay the scaloppine in the pan. As soon as they begin to brown, turn them over to the other side.
  5. Once browned, add a knob of butter. As soon as it has completely melted, deglaze the pan with the wine.
  6. Lower the heat and let the scaloppine simmer for about 10 minutes. Shortly before finishing, stir in the juice of half a lemon and season with salt and pepper to taste.
  7. Serve the scaloppine coated with the sauce from the pan, finishing each plate with a pinch of finely chopped fresh parsley.