Veal escalopes with white wine and lemon zest
Servings: 2
Preparation: 5 min.
Cooking: 20 min.

4 thin slices of veal escalopes

3 tablespoons extra virgin olive oil

1 knob butter

1 glass dry white wine

1 organic lemon


Fresh sage and rosemary



1 - Cut the veal slices into 2 or 3 pieces

2 - and lightly flour them.


3 - Heat in a large skillet 3 tablespoons of extra virgin olive oil and a knob of butter.

4 - When the oil and butter sizzle, add the floured meat slices and the herbs.


5 - Brown a couple of minutes on each side.

6 - Add a pinch of salt and pour white wine. Turn up the heat and let wine reduce.


7 - Grate the rind of a lemon and

8 - add it to the meat slices when done. Serve immediately.

Useful Suggestions

Escalopes are very thin meat slices that shall be just pan-seared and then cooked in wine over high heat so as to quickly reduce it.


Scaloppina (Escalope) is a term adopted especially abroad to indicate a slice of veal or pork meat (but recently it could indicate turkey breast too) usually cut from knuckle or top round. Its weight shall be around 50 gr, it shall contain no fat or connective tissue and it shall be no more than 0,5 cm thick; it shall be flattened with a steak hammer to give it an oval shape. The escalope is the ideal cut for short cooking recipes.

Suggested Wine

This recipe from Milano, easy and quick to prepare needs a low acidity wine, able to keep the meat soft. On the contrary, with a high acidity wine, meat would get tough and the result unacceptable. Better to choose and drink the same wine used to cook the meat.