My mom used to make this dish quite often and I have always liked it. It is quick to make and it tastes delicious. It is also somewhat refreshing thanks to the lemon sauce. It is a classic of Italian cuisine and it is quite popular outside of Italy… so if you are interested in finding out how it is made in Italy, here goes the original recipe for lemon scaloppine (pronounced skah-luh-pee-nay and not skah-luh-pee-nee ;-))! Enjoy!
Recipe adapted from Giallo Zafferano
Ingredients: (for 4 people)
400 ml – 1 ¾ cup water
500 gms – 1 lb. veal schnitzel
Flour
1 lemon (juice)
1 tbsp corn starch
3 tbsp extra virgin olive oil
Salt
Start by flattening the veal schnitzels till they become approximately 0.5 cm – 0.2 inches thick.
Now coat the schnitzles with flour.
Sauté them in a frying pan with the warm extra virgin olive oil. Brown them well on both sides, then remove from the pan and keep aside.
Melt the corn starch in the 400 ml – 1 ¾ cup of water and pour this mixture into the pan. Add the lemon juice and stir well over the fire until the sauce starts thickening. Season the sauce with salt to taste and add the schinitzels. Coat them well with the lemon sauce and cook for a few minutes.
Serve warm.
Veal scallopini was always a flavourite in our house too! I don’t eat veal (for ethical reasons in the way Canadian farmers deal with the animal) so my mom made pork scallopini for me. The lemon sauce sounds great, we used to just squeeze a fresh lemon over it. Than you for the lovely memory.
I’ve never made this with a nee or a nay but it looks too good not to try it.
I’ve got some nice veal for a veal veloute this week but maybe I should do this instead. 🙂
Really mouth-watering recipe with the lemon sauce! And the picture is so appetizing, dear! Thanks for this delish recipe.
A casa mia facciamo poco vitello … ma con il pollo le faccio spesso … e le bimbe ne vanno matte!
this site is so lovely and appetizing. thank you so much!! can’t wait to try a few recipes!!
mmmmmMangia!