Veal escalopes with lemon

By the GetYourMacros team · 24 September 2026

Tender pan-fried scaloppine served with a delicate, zesty lemon sauce.

• Time 20 min
• Course Main course
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 170 g Veal cutlet
• 1 Lemon (100 g)
• 12 g Butter
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Flatten the veal escalopes to half a centimetre with a mallet and pat them thoroughly dry: damp meat boils instead of browning.
2. Squeeze the lemon and keep the juice aside, saving a strip of zest with none of the white pith.
3. Heat half the butter in a non-stick pan until it stops foaming, then cook the escalopes for two minutes a side over a lively heat.
4. Lift the meat onto a warm plate and pour the lemon juice into the pan, scraping the base with a wooden spoon.
5. Take the pan off the heat, add the remaining cold butter in small pieces and stir constantly until the sauce turns glossy and thick.
6. Return the escalopes to the sauce for thirty seconds, finish with the chopped parsley and serve at once.

Tips

• Cold butter added off the heat is what binds the sauce: over a flame it splits and stays greasy.
• Do not give the escalopes more than two minutes a side, or they go stringy however good the sauce is.

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