Scaloppini Di Vitello Alla Francese
Scaloppini di Vitello alla Francese features tender veal cutlets coated in flour and egg, pan-fried to golden perfection, then topped with lemon juice for a bright, savory flavor.
Ingredients
Instructions
- Pound veal slices with a mallet until very thin.
- Sprinkle veal with salt and pepper.
- Dredge veal in flour, then dip in beaten egg mixed with milk, ensuring both sides are coated.
- Heat butter in a heavy skillet or electric frying pan.
- Add veal slices and cook about 2 minutes on one side until golden brown.
- Turn veal slices and cook on the second side until golden.
- Remove veal from skillet.
- Add lemon juice to the skillet.
- Pour the lemon sauce over the cooked veal.
- Garnish with lemon slices and sprinkle with parsley if desired.
Tips & Substitutions
For a more flavorful dish, consider marinating the veal in lemon juice and herbs for an hour before cooking. If you prefer a lighter option, you can substitute the butter with olive oil. For a gluten-free version, use almond flour instead of regular flour. Ensure the skillet is hot enough before adding the veal to achieve a perfect golden crust.
Serving Suggestions
Serve Scaloppini Di Vitello Alla Francese with a side of sautéed green beans or a fresh arugula salad for a balanced meal. It pairs beautifully with Pane Italiano for a delightful Italian-inspired dinner. Consider a light white wine to complement the lemony flavor of the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal in a skillet over low heat, adding a splash of water or broth to keep it moist. Cover with a lid to ensure even heating without drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Scaloppini Di Vitello Alla Francese contains roughly 975 calories, with 18g protein, 169g carbohydrates, and 28g fat. It is an excellent source of iron (72% of the Daily Value), potassium (41% of the Daily Value), and protein (36% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2297mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes, you can substitute veal with chicken or pork for a similar preparation. Just ensure that the meat is thinly sliced and adjust the cooking time accordingly, as chicken may take slightly longer to cook through.
What can I do if I don't have fresh lemons?
If fresh lemons aren't available, you can use bottled lemon juice as a substitute. However, for the best flavor, fresh lemons are recommended. Alternatively, you can use a splash of white wine vinegar combined with a little sugar to mimic the acidity and sweetness of fresh lemon juice.
Is it possible to make this dish ahead of time?
While it's best served fresh, you can prepare the veal and lemon sauce ahead of time. Store them separately in the refrigerator, then reheat the sauce and quickly sauté the veal before serving to maintain its texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).