Lemon scaloppine

Last-minute dinner guests? Family supper ideas? This super quick lemon-scented second course is sure to impress!

The Italian term scaloppina derives from the French noun escalope, and refers to   thinly sliced veal, chicken or turkey, flavoured and further enhanced by other ingredients such as lemon and wine.
We bring to you the most classic version of all: lemon flavoured veal scaloppine, to pair with a side of cooked vegetables like spinach or Swiss chard, dressed with a splash of fragrant lemon juice, extra-virgin olive oil, and a pinch of salt.


[Serves 2]


  • 400 g sliced veal
  • Flour, as needed
  • 1 tablespoon of butter (20 g)
  • 6 tablespoons LIMMI lemon juice
  • Salt and pepper to taste
  • Parsley, to garnish (optional)


Beat the veal slices to tenderize them, then coat them with flour. Put the butter in a frying pan, and as soon as it melts add the meat, and cook it till golden brown on both sides.
Now add 6 tablespoons of lemon juice or, for a creamier dish, mix 1 tablespoon of corn starch with 1 tablespoon of lemon juice, stirring thoroughly to obtain a thick sauce to pour over the meat. Add salt and pepper as needed and bring them to the table nice and hot. If you wish, garnish them with parsley.