Description
Feel like you’re dining in a cozy Italian trattoria with this easy veal scallopini Francese in lemon sauce—bright, buttery, and ready in just 20 minutes.
Ingredients
Scale
- 1 pound (450 g) veal slices (about 8 thin slices)
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 tablespoons fresh lemon juice (about 1–2 lemons)
- Salt and pepper, to taste
- Optional: lemon zest and extra lemon slices for garnish
Instructions
- Gently tenderize the veal slices with a meat mallet until thin. Pat dry with paper towels.
- Lightly dredge each veal slice in flour, shaking off any excess.
- In a large skillet over low heat, melt the butter.
- Add veal slices in a single layer (work in batches if needed). Increase heat to medium and cook 2–3 minutes per side, until lightly golden. Season with salt and pepper.
- While veal cooks, squeeze and strain the lemon juice.
- Lower the heat, pour lemon juice over the veal, and cook for another 2–3 minutes until the sauce slightly thickens.
- Serve immediately, spooning lemon sauce over the veal. Garnish with lemon zest and extra slices.
Notes
Don’t crowd the pan—give each slice some room for best browning. For a gluten-free option, swap flour for cornstarch or rice flour. Add a splash of white wine or a little orange juice for a flavor twist. Serve with potatoes, salad, or bread—sauce is everything!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 85mg