Lemon Veal Scaloppine
Ingredients
- 4 pcVeal cutlet (very thin)
- 50 gWheat flour (for dredging)
- 60 gUnsalted butter (cold, cubed)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 100 mlDry white wine (for deglazing)
- 15 gFlat-leaf parsley (finely chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate (liquid or reconstituted)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Reheating toughens the veal and causes the butter sauce to split.
