Lemon Veal Scaloppine

READY IN: 20mins
Recipe by Latchy

Tasty easy to do recipe and it has sage leaves. Am trying out recipes with sage as I am growing it now..

Top Review by Chef ElizaDuck

This is such a good recipe one which I have fixed for many years. I learned to fix it at a cooking class in Tuscuny and really the only difference is that I brush a bit of milk on my very thinly pounded veal (I buy the best veal I can buy at a Whole Foods type of store, because good veal is usually sold to the restaurants, so be prepared to pay a bit more) Then I dredge lightly in flour to which I have added a big tablespoon of finely grated parmesean. I reduce my wine down by half and if your cream begins to curdle it's because you have the heat too high, turn it down, add a bit more cream if it hasn't curdled too badly and it should smooth out. I also do my sage leaves at the end. I wipe out my pan add a tablespoon of butter and add the leaves because it just takes a moment then lay them atop the veal, looks prettier too.

Ingredients Nutrition

Directions

  1. Heat oil& butter in a large non stick pan until it is foaming.
  2. Add the sage leaves and lightly floured scaloppine.
  3. Season and briefly cook on each side.
  4. Add wine and reduce quite heavily.
  5. Remove the veal and set aside.
  6. Add lemon juice and cream to the pan.
  7. Mix well and cook until reduced to a sauce consistency.
  8. Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
  9. Great served with some green beans or asparagus.

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