Veal Scaloppini with Lemon Cream Sauce: A Delicate and Flavorful Delight

Veal scaloppini with lemon cream sauce is a classic Italian dish that’s both elegant and easy to prepare. Thinly sliced veal cutlets are lightly dredged in flour and sautéed to a golden brown, then bathed in a luscious sauce made with lemon juice, white wine, cream, and butter. The result is a tender, flavorful dish that’s perfect for a special occasion or a weeknight dinner. This recipe will guide you through each step, ensuring a perfectly cooked and utterly delicious veal scaloppini every time.

What is Veal Scaloppini?

Scaloppini refers to thin slices of meat, traditionally veal, that are often pounded even thinner. The term comes from the Italian word “scaloppa,” meaning a thin slice or scallop. These thin slices cook quickly and evenly, making them ideal for sautéing and saucing. While chicken or pork can be used as a substitute, veal offers a particularly delicate flavor and texture that complements the lemon cream sauce beautifully.

Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. This will make the cooking process smoother and more enjoyable. Here’s a detailed list:

* **Veal Cutlets:** 1.5 pounds, thinly sliced (about ¼ inch thick). Ask your butcher to slice them for you, or you can slice them yourself and pound them to the desired thickness. Ensure they are uniform in size for even cooking.
* **All-Purpose Flour:** ½ cup, for dredging the veal. This creates a light crust that helps the sauce cling to the meat.
* **Salt and Black Pepper:** To taste, for seasoning the veal and the sauce. Freshly ground black pepper is recommended for the best flavor.
* **Olive Oil:** 2 tablespoons, for sautéing the veal. Choose a good quality olive oil with a mild flavor.
* **Butter:** 4 tablespoons, divided. 2 tablespoons for sautéing the veal and 2 tablespoons for the sauce. Unsalted butter is preferred, as you can control the salt level in the dish.
* **Shallots:** 2 medium, finely minced. Shallots have a milder and sweeter flavor than onions, making them ideal for this delicate sauce.
* **Garlic:** 2 cloves, minced. Garlic adds a pungent aroma and flavor to the sauce. Use fresh garlic for the best results.
* **Dry White Wine:** ½ cup. A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. The wine adds acidity and complexity to the sauce. If you don’t want to use wine, you can substitute chicken broth.
* **Lemon Juice:** ¼ cup, freshly squeezed. Fresh lemon juice is essential for the bright, citrusy flavor of the sauce. Avoid using bottled lemon juice, as it can have a metallic taste.
* **Heavy Cream:** ½ cup. Heavy cream adds richness and body to the sauce.
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish. Fresh parsley adds a pop of color and a fresh, herbaceous flavor to the dish.
* **Lemon Zest:** 1 teaspoon, for garnish (optional). Lemon zest adds an extra layer of citrus flavor and aroma.

Equipment Needed

* **Large Skillet or Frying Pan:** A large skillet is essential for cooking the veal and making the sauce. Choose a skillet with a heavy bottom for even heat distribution.
* **Meat Mallet or Rolling Pin:** For pounding the veal cutlets to an even thickness (if needed).
* **Shallow Dishes or Plates:** For dredging the veal in flour.
* **Whisk:** For whisking the sauce ingredients together.
* **Cutting Board:** For prepping the ingredients.
* **Sharp Knife:** For chopping the shallots, garlic, and parsley.
* **Lemon Zester (optional):** For zesting the lemon.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create a perfect veal scaloppini with lemon cream sauce.

**Step 1: Prepare the Veal**

1. **Pound the Veal (if necessary):** If your veal cutlets are not already thin enough (about ¼ inch thick), place them between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to the desired thickness. This ensures they cook evenly and quickly.
2. **Season the Veal:** Season both sides of the veal cutlets generously with salt and black pepper. Don’t be afraid to be liberal with the seasoning, as this is the only seasoning the veal will receive.
3. **Dredge in Flour:** Place the all-purpose flour in a shallow dish or plate. Dredge each veal cutlet in the flour, ensuring it is evenly coated on both sides. Shake off any excess flour. This thin coating of flour will help the veal brown nicely and create a slight thickening effect for the sauce.

**Step 2: Sauté the Veal**

1. **Heat the Oil and Butter:** In a large skillet or frying pan, heat the olive oil and 2 tablespoons of butter over medium-high heat. Make sure the pan is hot before adding the veal.
2. **Sauté the Veal:** Working in batches, carefully place the floured veal cutlets in the hot skillet. Avoid overcrowding the pan, as this will lower the temperature and cause the veal to steam instead of sautéing. Sauté the veal for 2-3 minutes per side, or until golden brown and cooked through. The veal should be slightly firm to the touch.
3. **Remove and Set Aside:** Once the veal is cooked, remove it from the skillet and set it aside on a plate. Cover the plate with foil to keep the veal warm while you prepare the sauce.

**Step 3: Make the Lemon Cream Sauce**

1. **Sauté the Shallots and Garlic:** In the same skillet, add the remaining 2 tablespoons of butter. Reduce the heat to medium. Add the minced shallots and sauté for 2-3 minutes, or until softened and translucent. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.
2. **Deglaze the Pan:** Pour the dry white wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. This process is called deglazing and adds a lot of flavor to the sauce. Let the wine simmer for 2-3 minutes, or until it has reduced slightly.
3. **Add Lemon Juice and Cream:** Stir in the fresh lemon juice and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it has thickened slightly. The sauce should be able to coat the back of a spoon.
4. **Season the Sauce:** Taste the sauce and adjust the seasoning with salt and black pepper as needed. Remember that the lemon juice will add acidity, so balance it with the richness of the cream.

**Step 4: Combine and Serve**

1. **Return the Veal to the Sauce:** Gently place the sautéed veal cutlets back into the skillet with the lemon cream sauce. Spoon the sauce over the veal to coat it evenly. Let the veal simmer in the sauce for 1-2 minutes to heat through.
2. **Garnish and Serve:** Sprinkle the chopped fresh parsley and lemon zest (if using) over the veal scaloppini. Serve immediately. The veal is best served hot, with the sauce still creamy and vibrant.

Serving Suggestions

Veal scaloppini with lemon cream sauce is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:

* **Pasta:** Serve the veal scaloppini over a bed of cooked pasta, such as linguine, fettuccine, or angel hair. The sauce will coat the pasta beautifully.
* **Rice:** Serve with a side of steamed rice or risotto. The rice will absorb the flavorful sauce.
* **Vegetables:** Serve with a side of steamed or roasted vegetables, such as asparagus, green beans, or broccoli. The vegetables will provide a healthy and colorful contrast to the rich veal.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to veal scaloppini.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.

Tips for Success

* **Use High-Quality Veal:** The quality of the veal will significantly impact the final result. Look for veal that is pale pink in color and has a fine texture.
* **Pound the Veal Thinly:** Thinly pounded veal will cook quickly and evenly, ensuring a tender and flavorful dish.
* **Don’t Overcrowd the Pan:** When sautéing the veal, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature and cause the veal to steam instead of sautéing.
* **Use Fresh Lemon Juice:** Fresh lemon juice is essential for the bright, citrusy flavor of the sauce. Avoid using bottled lemon juice, as it can have a metallic taste.
* **Don’t Overcook the Sauce:** Overcooking the sauce can cause it to become too thick or to separate. Cook the sauce until it has thickened slightly and is able to coat the back of a spoon.
* **Serve Immediately:** Veal scaloppini is best served immediately, while the veal is tender and the sauce is creamy and vibrant.

Variations

While this recipe is a classic, there are several variations you can try to customize it to your liking:

* **Mushroom Scaloppini:** Add sliced mushrooms to the pan along with the shallots and garlic. Sauté the mushrooms until they are softened and browned before adding the wine.
* **Artichoke Scaloppini:** Add quartered artichoke hearts to the sauce along with the lemon juice and cream.
* **Caper Scaloppini:** Add a tablespoon of capers to the sauce for a salty and briny flavor.
* **Marsala Scaloppini:** Substitute Marsala wine for the dry white wine in the sauce. Marsala wine adds a rich and nutty flavor to the dish.
* **Chicken or Pork Scaloppini:** If you don’t have veal, you can substitute chicken or pork cutlets. Just be sure to adjust the cooking time accordingly.

Make Ahead Tips

While veal scaloppini is best served fresh, there are a few things you can do ahead of time to make the cooking process easier:

* **Prepare the Veal:** You can pound the veal and dredge it in flour up to a few hours in advance. Store the prepared veal in the refrigerator until ready to cook.
* **Chop the Vegetables:** You can chop the shallots, garlic, and parsley up to a day in advance. Store them in separate containers in the refrigerator.
* **Make the Sauce:** The sauce can be made up to a few hours in advance. Store it in the refrigerator and reheat it gently before adding the veal.

However, it is not recommended to fully cook the veal and store it for later, as it can become dry and tough.

Nutritional Information (Approximate)

(Per serving, based on 4 servings)

* Calories: 450-550
* Protein: 35-45g
* Fat: 25-35g
* Carbohydrates: 10-15g

*Note: Nutritional information can vary based on specific ingredients and portion sizes.*

Conclusion

Veal scaloppini with lemon cream sauce is a truly delightful dish that’s perfect for any occasion. With its tender veal, bright lemon flavor, and creamy sauce, it’s sure to impress your family and friends. So, gather your ingredients, follow these instructions, and enjoy a taste of Italy in your own home! This recipe, while seemingly sophisticated, is approachable for home cooks of all skill levels. The key is preparation and following the steps carefully. The reward is a restaurant-quality dish that will have everyone asking for seconds. Enjoy the process and savor the delicious results! Remember to adjust the seasoning to your preference and don’t be afraid to experiment with the variations. Bon appétit!