Lemon Scaloppine

2 Reviews
100% would make this recipe again

Veal cutlets with lemon juice.

This is the way Italian kids are initiated to meat.

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Preparation : 5 min Cooking : 10 min
250 calories/serving

Ingredients

8.9 oz veal cutlets, thinly sliced
2 tbsp white flour (all purpose) 0.6 oz
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tbsp canola oil 1 fl.oz
1/3 cup beef broth 2.9 fl.oz
1 clove garlic
1/2 tbsp Italian parsley, fresh, chopped 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]

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.

Method

  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 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

per 1 serving (140 g)

Amount

% Daily Value

Calories

250

Fat

12 g

19 %

Saturated 1.3 g
+ Trans 0.3 g

8 %

Cholesterol

70 mg

Sodium

160 mg

7 %

Carbohydrate

8 g

3 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

8 g

Protein

26 g

Vitamin A

1 %

Vitamin C

14 %

Calcium

1 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B12, Vitamin K
Good source of  :
Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Source of  :
Folacin, Iron, Magnesium, Manganese, Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin D
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 3
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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