Lemon Veal Scaloppine

Total Time
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

Chef ElizaDuck September 30, 2010

Hi Latchy. Lovely dinner tonight thank you. Our scoring system is generally based on if we would cook a meal again, and if so would we change anything. So if it's yes to the first question and no to the second - FIVE STARS!!! I doubled the sauce as I think I had a little more veal, and then thought I had too much sauce on the plate, but no licked clean! Will probably try this with chicken as well. Thanks again!

The Normans December 16, 2014

It was delicious however when I put the lemon juice and cream in it stated curdling, there must be some trick to it? I wisked it like crazy and got most of the lumps out...I was addicted to the crispy fried sage and had to keep adding it as I was eating it out of the pan...I served it with green beans almondine and Lundburgs Gourmet wild and brown rice. My veal was really tough even after pounding it, etc. I am going to complain to Safeway....why buy veal if it's going to be tough! I loved the flavors as is and would make it again but have to do some research on avoiding the curdling. :)

Chef Lanibobonnie June 06, 2009

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