Lemon Veal Scaloppine

Thin, tender veal slices, quickly seared and coated in a short, glossy lemon sauce. The fruit's acidity cuts through the buttery richness for a sharp, balanced finish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 362
• Protein: 35 g
• Carbs: 10 g
• Fat: 17 g

Ingredients

• 4 piece Veal cutlet ( very thin )
• 50 g Wheat flour ( for dredging )
• 60 g Minimum butter sweet ( cold, cubed )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 ml Dry white wine ( for deglazing )
• 15 g Flat-leaf parsley ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate ( liquid or reconstituted )

Instructions

1. Veal preparation

   Flatten the cutlets between two sheets of parchment paper using a rolling pin or a meat mallet. The meat must be very thin and uniform for quick cooking. Season with grey sea salt and ground black pepper on both sides.

2. Flouring

   Dredge each cutlet in the wheat flour. Tap firmly with the flat of your hand to remove the excess: you want a light coating, not a thick crust. The flour will help thicken the sauce later.

3. Searing

   Heat a large pan with some of the butter. When it is foaming and just starting to brown, sear the cutlets for 1 to 2 minutes per side. They should be golden but remain tender. Remove and keep warm.

4. Deglazing and reducing

   Pour the dry white wine into the hot pan to deglaze. Scrape the bits from the bottom with a spatula. Add the lemon juice and the veal stock. Let reduce by half over high heat until the liquid becomes syrupy.

5. Binding and finishing

   Lower the heat. Add the remaining cold butter in pieces. Whisk or swirl the pan to emulsify the butter: the sauce should become glossy and coat the back of a spoon. Return the meat for 30 seconds, sprinkle with chopped flat-leaf parsley and serve immediately.

Chef's tips

• The butter for finishing must be ice cold to properly emulsify with the acidic lemon juice.
• Do not overcook the veal: once thinned and floured, 60 seconds per side is enough in a hot pan.
• If the sauce reduces too much, add a tablespoon of hot water to loosen the emulsion.

Storage

Eat immediately. Reheating toughens the veal and causes the butter sauce to split.