Lemon Scaloppine

Lemon Scaloppine

Veal cutlets with lemon juice.

This is the way Italian kids are initiated to meat.

2 servings
Preparation 5 min
Cooking 10 min

260 calories per serving 


260 g veal cutlets, thinly sliced    
2 tbsp white flour (all purpose)   16 g
2 tbsp lemon juice, freshly squeezed   3/4 lemon
2 tbsp butter, unsalted   28 g
1/2 tbsp canola oil   8 mL
1/3 cup beef broth   85 mL
1/2 tbsp Italian parsley, fresh, chopped   3 g
1 clove garlic    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the flour and shake off the excess.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
  3. Pour the warm broth into the pan, cover, and cook over low heat 5-6 min. Take out the garlic, add the lemon juice, then cook 1 min. Add salt and pepper to taste.
  4. Sprinkle with chopped parsley then serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)


% DV*

* DV = Daily Value




12 g

19 %

Saturated 6 g
+ Trans 0.5 g

31 %


90 mg


170 mg

7 %


8 g

3 %


0 g

1 %


0 g


27 g

Vitamin A

8 %

Vitamin C

15 %


2 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Source of :
Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin C, Vitamin D, Vitamin E
Good source of :
Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Excellent source of :
Niacin, Vitamin B12

More info

This recipe is in the following categories: Veal | Main courses/Entrées | Diabetes-friendly | Halal | Sauté/Stir Fry | Italian

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