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Veal Scaloppine In Lemon Sauce Recipe
|Veal scaloppine||1⁄2 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Lemons||2 , juiced|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
Serving size: Complete recipe
Calories 1071 Calories from Fat 582
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 33.2 g165.9%
Trans Fat 0 g
Cholesterol 301 mg
Sodium 819.5 mg34.1%
Total Carbohydrates 69 g23%
Dietary Fiber 9.1 g36.4%
Sugars 0.7 g
Protein 59 g118.9%
Vitamin A 104.7% Vitamin C 255.9%
Calcium 28.4% Iron 39.2%
*Based on a 2000 Calorie diet
When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened.
Place scaloppine on aluminum foil.
Coat meat lightly with flour.
Sprinkle with salt and pepper.
Melt 3 tablespoons butter with oil in a large heavy skillet.
When butter foams, add veal.
Cook over high heat about 1 minute on each side.
Veal should be light golden outside and pink inside.
Place veal on a warm platter.
Add 1 tablespoon butter and lemon juice to skillet.
Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.
Stir in parsley, garlic and capers.
Taste and adjust sauce for seasoning, then spoon over veal.