Veal Escalopes With Lemon Sauce (Scaloppine Al Limone)

Serves 4.


  • 4 veal escalopes, pounded thin.
  • 4 tbs lemon juice.
  • Salt and pepper to taste.
  • 50g (2oz) 4tbs butter
  • 175ml (6fl oz) 3/4 cup dry white wine or chicken stock.
  • 1 tbs beurre manie (one part butter and two parts flour blended).
  • 1 large lemon, thinly sliced.
  • 1 tsp chopped parsley.


  1. Sprinkle the escalopes with 2 tablespoons of the lemon juice and set aside for 30 minutes, basting occasionally.
  2. Dry on kitchen towels and rub them with salt and pepper.
  3. Melt the butter in a large frying-pan.
  4. Add the escalopes to the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned.
  5. Transfer them to a plate and keep hot while you make the sauce.
  6. Pour the remaining lemon juice and wine or stock into the pan and bring to the boil, stirring constantly. Boil for 5 minutes or until the liquid has reduced slightly.
  7. Reduce the heat to moderate, return the escalopes to the pan and cook for 1 minute.
  8. Stir in the beurre manie, a little at a time, until the sauce thickens.
  9. Transfer to a serving dish, garnish with lemon and parsley and serve at once.

Note – the photo is for Veal Milanese as we don’t have a photo for this recipe.