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Scaloppine Al Lemon















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


1 ½ pounds veal cutlets
2 tablespoons all-purpose flour
2 tablespoons margarine
2 tablespoons olive oil
¾ cup beef stock
prefer veal stock if possible
1 tablespoon lemon juice


Season the veal scallops with pepper, then dip them in flour and shake off excess.

In a heavy skillet, melt margarine with olive oil over moderate heat.

When foam subsides, add veal scallops four or five at a time, and sauté them until golden brown.

Transfer the veal scallops to a plate.

Pour off most of the fat from the skillet, leaving a thin film on the bottom.

Add ½ cups beef stock and let boil briskly for a few minutes, stirring constantly.

Scrape in any browned bits clinging to the bottom and sides of the pan.

Return the veal to the skillet and arrange lemon slices on top.

Cover skillet and simmer over low heat for 10 to 15 minutes or until veal is tender when pierced with a knife.

Transfer scallops to a heated platter and surround with lemon slices.

Add the ¼ cup of remaining beef stock to the juices in the skillet and oil briskly until stock turns to a syrupy glaze.

Add the lemon juice and cook, stirring, for 1 minute. Pour sauce over scallops.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 8586% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 110mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 2%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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