Lemon Scaloppine with White Wine Pan Sauce

Why You’ll Love This Recipe

• Fast and elegant: a restaurant-quality dinner in 30 minutes.
• Bright, balanced flavor: lemon and white wine cut through a silky butter sauce.
• Adaptable: make it with veal for classic Italian or chicken for convenience.
• Pan sauce magic: those browned bits become a glossy, spoonable sauce.

Grocery List

• Produce: 2–3 lemons, 1 small bunch flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Veal or chicken cutlets (about 1 1/4 lb), all-purpose flour, extra-virgin olive oil, dry white wine, low-sodium chicken stock, capers (optional), kosher salt, black pepper

Full Ingredients

For the Cutlets

• 1 1/4 lb (560 g) veal or chicken cutlets, pounded to 1/4 inch (6 mm) thickness
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup (60 g) all-purpose flour, for dredging
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter

For the Lemon–White Wine Pan Sauce

• 1/2 cup (120 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1/2 cup (120 ml) low-sodium chicken stock
• 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
• 1 tsp finely grated lemon zest
• 2 tbsp capers, drained (optional but classic)
• 3 tbsp cold unsalted butter, cut into small cubes
• Kosher salt and freshly ground black pepper, to taste

To Finish and Serve

• 2 tbsp chopped fresh flat-leaf parsley
• Lemon wedges or thin slices, for garnish

Step-by-Step Instructions

Step 1: Prep the cutlets and dredge

If your cutlets are thicker than 1/2 inch, place them between two sheets of parchment and gently pound to an even 1/4 inch thickness. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Place the flour in a shallow dish. Dredge each cutlet lightly, shaking off excess flour so only a thin, even coating remains.

Step 2: Sear the scaloppine quickly

Heat a large (12-inch) skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter; when the butter foam subsides and the fat is shimmering, add a single layer of cutlets without crowding. Sear 1–2 minutes per side until lightly golden and just cooked through. For doneness, aim for 165°F (74°C) internal temperature for chicken or 145°F (63°C) for veal. Transfer to a warm plate and tent loosely with foil. Repeat with remaining cutlets.

Step 3: Deglaze the pan with white wine

Pour off excess fat, leaving about 1 tbsp in the skillet. Add the white wine and bring to a vigorous simmer, scraping up the browned bits (fond) with a wooden spoon. Reduce by roughly half, 1–2 minutes.

Step 4: Build the lemony base

Stir in the chicken stock, lemon juice, and lemon zest. Simmer over medium heat, 2–3 minutes, until the sauce looks slightly thickened and glossy around the edges. Taste and season with a pinch of salt and pepper if needed.

Step 5: Finish the sauce with cold butter and capers

Remove the skillet from the heat. Whisk in the 3 tbsp cold butter a couple of cubes at a time until fully melted and the sauce turns silky and emulsified. Stir in the capers (if using). Avoid boiling after adding butter to keep the sauce from separating.

Step 6: Nap the meat and serve

Return the cutlets and any accumulated juices to the pan. Turn to coat and warm through for 30–60 seconds. Sprinkle with parsley. Transfer to warm plates, spooning extra sauce over the top. Garnish with lemon wedges or thin slices and serve immediately.

Pro Tips

• Even thickness matters. Pounding to 1/4 inch keeps cook time short and ensures tender, juicy results.
• Do not crowd the pan. Brown in batches so the cutlets sear instead of steam. If flour starts to scorch, wipe the pan and add fresh oil.
• Use cold butter to finish. Whisking in cold cubes off heat creates a stable, glossy emulsion.
• Choose a dry wine. Pinot Grigio, Soave, or Sauvignon Blanc works. If avoiding alcohol, use extra stock plus 1–2 tsp white wine vinegar.
• Season at the end. Lemon brightens saltiness; taste the sauce before adding more salt.

Variations

• Piccata-style: Increase capers to 3 tbsp and add 1 tbsp caper brine to the sauce for extra briny punch.
• Gluten-free: Dredge with rice flour or cornstarch instead of all-purpose flour for similar light browning.
• Herb and garlic: Sauté a thinly sliced garlic clove and a few sage leaves in the fat before deglazing; remove before finishing the sauce.

Storage & Make-Ahead

This dish is best right after cooking. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of stock until warmed through; avoid boiling once the buttered sauce is in the pan. Freezing is not recommended for the finished dish, but you can freeze plain, cooked cutlets (without sauce) up to 2 months; thaw and reheat gently, then make the sauce fresh.

Nutrition (per serving)

Approximate using chicken: 410 calories; 33 g protein; 11 g carbohydrates; 24 g fat; 1 g fiber; 720 mg sodium. Values will vary with veal vs. chicken, flour absorption, and how much sauce is consumed.