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Veal escalopes with lemon
Floured veal escalopes browned in butter and deglazed with wine, then finished in a fresh lemon sauce. A classic main course ready in fifteen minutes.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Veal, leg 600 g thin escalopes, pounded
- Wheat flour, all-purpose 40 g for dredging
- Butter, salted 50 g
- Lemon, without peel 120 g 2 lemons, juice only
- White table wine 50 g dry
- Parsley, fresh 6 g chopped
- Fine salt 4 g
- Black pepper, ground 1 g
- Water 130 g for the pan sauce
Steps
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1 Dredge the veal escalopes in flour on both sides and shake off the excess.
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2 Melt the butter in a wide pan and brown the escalopes over high heat, one minute per side; lift them out and keep them warm.
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3 Deglaze the pan with the white wine and let it reduce by two thirds.
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4 Add the lemon juice and water, salt and pepper, and cook for two minutes until the sauce turns glossy.
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5 Return the escalopes to the pan for a minute, turning once, and finish with the chopped parsley.
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6 Serve at once, spooning the lemon sauce over the top.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 322 kcal | 165 kcal |
| Protein | 33.0 g | 16.9 g |
| Carbohydrate | 11.0 g | 5.7 g |
| Sugars | 0.9 g | 0.5 g |
| Fat | 15.0 g | 7.7 g |
| of which saturates | 8.2 g | 4.2 g |
| Fibre | 1.2 g | 0.6 g |
| Salt | 1.44 g | 0.74 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.