You can substitute boneless, skinless chicken breasts or even pork medallions from a tenderloin in place of the veal. This recipe comes from Southern Living.
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Units: US | Metric
- 1 1/4 lbs veal cutlets or 4 chicken breasts
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 3 tablespoons butter or 3 tablespoons margarine, divided
- 1 tablespoon extra virgin olive oil
- 1/2 cup dry white wine
- 3 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 1 large garlic clove, pressed
- 2 tablespoons capers
- 1Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
- 2Compine flour, salt and pepper and dredge meat in mixture.
- 3Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
- 4Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
- 5Serve immediately, garnishing as desired.
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Nutritional Facts for Veal Scaloppine in Lemon Sauce
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 378.8
- Calories from Fat 195
- Total Fat 21.7 g
- Saturated Fat 9.9 g
- Cholesterol 139.1 mg
- Sodium 598.8 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 0.5 g
- Sugars 0.6 g
- Protein 28.8 g