This recipe is pretty straightforward with breading the scaloppini, frying it and then serving it with a sauce. The beauty of it all is capturing the flavors with every step! Starting with good quality veal, (even better if it’s free raised, imo), I seasoned the scaloppini with Montreal seasoning. Salt & pepper would do just as well too. Rather than using just plain breadcrumbs, I added some grated Romano cheese. You can flavor your breadcrumbs with your preferred seasonings and spices, such as Italian seasoning. But the lemon cream sauce really adds some bright citrus notes to this whole dish. Both lemon juice and lemon zest are used, along with white wine and chicken broth. The sauce is thickened with a slurry of cornstarch and water so that it had a great consistency to hold it’s own against the scaloppini. I served this with buttered egg noodles with fresh herbs. You can also adapt this dish to use with pork or chicken cutlets too.
recipe adapted from AllRecipes
8 (2 ounce) pieces veal scaloppini
1/4 cup grated Romano cheese
1-2 cloves garlic, minced
Place the egg in a shallow pan. Combine the breadcrumbs and cheese in another shallow pan. Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
Pour out all but 1 tablespoon of oil from the skillet followed by the minced garlic. Cook the garlic for about 30 seconds to flavor the oil. Add the lemon juice and white wine, scraping any bits at the bottom of the skillet. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, along with the lemon zest and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce over the top or on the side to serve.
A Storied Past: The Origin and Evolution of Veal Scaloppini
Veal scaloppini with lemon cream sauce has its roots in the traditional Italian dish where ‘scaloppine’ referred to thinly sliced meat cooked with a sauce. It has transformed from a humble kitchen creation to a sophisticated staple in fine dining establishments around the world.
Simmering the Senses: The Sensory Experience
This dish is a feast for the senses, from the visual appeal of the golden-brown scaloppini and creamy sauce to the aromatic blend of sweet veal and tangy lemon. The flavors come to life on the palate, combining the tenderness of the veal with the bright notes of lemon for a harmonious taste experience.
The Artistry Behind Veal Scaloppini with Lemon Cream Sauce
Crafting the perfect veal scaloppini with lemon cream sauce is a fine balance of texture and taste. Seasoned chefs pay close attention to the thinness of the veal, the searing process, and the delicate craft of creating a lemon cream sauce that complements without overshadowing the central ingredient.
Frequently Asked Questions
The reputation of veal scaloppini with lemon cream sauce stems from its combination of refined taste and simple elegance. While achieving the flavor balance in the lemon cream sauce can be delicate, practice leads to perfection. Chicken can serve as an alternative to veal, maintaining the dish’s essence with appropriate seasoning. As for pairings, light side dishes that enhance the main course without overpowering it are recommended.
8 (2-ounce) pieces of veal scaloppini
1 egg, beaten
1 1/2 cups Italian breadcrumbs
1/4 cup grated Romano cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon cornstarch
2 cups low sodium chicken broth
1–2 cloves garlic, minced
Zest of one lemon
1 cup heavy cream
Prepare a breading station with two shallow pans: one with the beaten egg and another with a mixture of Italian breadcrumbs and grated Romano cheese.
Dip each veal scaloppini into the egg, ensuring both sides are coated, then press into the breadcrumb-cheese mixture until evenly coated. Shake off any excess breading.
Heat olive oil in a large skillet over medium-high heat. When hot, add the breaded scaloppini to the skillet.
Cook the scaloppini until golden brown on both sides and cooked through, about 4 minutes per side. Once done, transfer to a plate lined with paper towels to absorb excess oil.
Pour off excess oil from the skillet, leaving about 1 tablespoon. Add minced garlic and sauté for about 30 seconds to infuse the oil with garlic flavor.
Pour lemon juice and white wine into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil and let it boil for 1 minute.
In a small bowl, create a slurry by dissolving the cornstarch in 2 tablespoons of chicken broth. Add this slurry to the skillet along with the remaining chicken broth and the lemon zest.
Bring the sauce back to a boil and continue to stir until the sauce thickens, which should take about 1 minute.
Once the sauce has thickened, remove the skillet from the heat and whisk in the heavy cream until well combined.
Arrange the cooked scaloppini on a serving platter and pour the lemon cream sauce over the veal. Serve immediately, with additional sauce on the side if desired.
For a lighter meal, substitute the heavy cream with half-and-half or whole milk.
If veal is not available, this recipe can also be made using thin pork or chicken cutlets.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
- Serving Size: 1 serving
- Calories: Approximate values based on ingredients used
- Sugar: Data not provided
- Sodium: Data not provided
- Fat: Data not provided
- Saturated Fat: Data not provided
- Unsaturated Fat: Data not provided
- Trans Fat: Data not provided
- Carbohydrates: Data not provided
- Fiber: Data not provided
- Protein: Data not provided
- Cholesterol: Data not provided
Keywords: Veal Scaloppini, Lemon Cream Sauce, Italian Cuisine, Elegant Dinner, , ,