Lemon scaloppine

Lemon scaloppine is a traditional Italian second course, simple and quick to prepare. The citrus and fresh taste of lemon pairs perfectly with the tender meat, creating a creamy and irresistible sauce. Perfect for a light but tasty dinner! 😋

Ingredients

For about 4-5 lemon scaloppine:

• 500g (17.6 oz) veal or chicken slices
• 1 lemon (juice and grated zest)
• 50g (1.8 oz) flour
• 2 tablespoons extra virgin olive oil
• 30ml (1 fl oz) white wine (optional)
• ½ glass (about 100ml or 3.4 fl oz) water or broth
• Salt and pepper to taste
• Chopped fresh parsley (optional)

Preparation

How to make lemon scaloppine:

1. Flour the meat: Dredge the slices of meat in flour, shaking off the excess.
2. Fry in a pan: Heat the extra virgin olive oil in a non-stick pan and brown the scallops for 2-3 minutes per side.
3. Deglaze with wine: If using white wine, deglaze the scallops over high heat and let the alcohol evaporate.
4. Add the lemon: Pour in the lemon juice and water (or broth), stirring to create a thick, creamy sauce.
5. Finish cooking: Cook for another 2-3 minutes, turning the meat and making sure the sauce thickens slightly.
6. Serve: Sprinkle with chopped fresh parsley and grated lemon zest for a finishing touch. Serve immediately and enjoy the fresh, citrusy flavor! 🍋✨

---

Sustainable Tips ♻️

For a more sustainable choice, opt for meat from certified farms or short supply chains. If you want a lighter version, replace the traditional flour with wholemeal or gluten-free flour.

To avoid waste, use the whole lemon: the zest can flavour the sauce and the leftover pulp can be used in salads or infusions. Finally, store any leftovers in the fridge and consume them within 24 hours to keep the meat soft and tasty.

Try this recipe and bring a quick and irresistible Italian second course to the table!