Italian 12 min

Scaloppine al Limone

Name: Scaloppine al Limone
Total time: 12 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ lbs veal scaloppine, pounded to ¼-inch thickness; ½ cup all-purpose flour for dredging; 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; ⅓ cup dry white wine; ¼ cup fresh lemon juice; Zest of 1 lemon; 2 tablespoons fresh flat-leaf parsley, chopped; Salt and white pepper to taste

high-proteinquick

Ingredientsfor 2

360

Cal

42g

Protein

Carbs

18g

Fat

11½ lbs veal scaloppine, pounded to ¼-inch thickness
2½ cup all-purpose flour for dredging
33 tablespoons unsalted butter, divided
42 tablespoons olive oil
5⅓ cup dry white wine
6¼ cup fresh lemon juice
7Zest of 1 lemon
82 tablespoons fresh flat-leaf parsley, chopped
9Salt and white pepper to taste

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Instructions

1
Season the veal lightly with salt and white pepper. Dredge in flour and shake off all excess.
2
Heat 1½ tablespoons butter and oil in a large skillet over high heat until the butter foams and begins to turn golden. Add veal in batches without crowding and cook for 90 seconds per side until golden. Remove to a warm plate.
3
Add wine to the hot pan and cook until reduced by half, scraping the bottom. Add lemon juice and zest and cook 1 minute.
4
Remove from heat and swirl in remaining cold butter until the sauce is glossy and emulsified. Add parsley. Return veal to the pan and coat with the sauce. Serve immediately with steamed asparagus or roasted potatoes.