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Lemon Veal Scaloppine With Enokis


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  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 3/4 pound boneless veal cutlets wafer thin for scaloppine
  • 4 tablespoons butter or margarine - (to 6)
  • 2 teaspoons lemon juice - (to 3)
  • 3/4 cup dry white wine
  • 1 package enoki mushrooms - (3.5 oz) rinsed, trimmed, and separated


Servings 4


Step 1

Combine flour, salt and pepper, dredge cutlets lightly in flour mixture. Place cutlets between two pieces of waxed paper and gently pound in flour.

Melt 2 tablespoons butter in skillet. Add 1 teaspoon lemon juice. Saute veal in single layer, adding more butter and lemon juice in same proportions as needed until all cutlets are browned. Remove cutlets to platter; keep warm.

If necessary, melt additional butter to make 2 tablespoons in skillet. Add 1 teaspoon lemon juice and 2 tablespoons seasoned flour mixture. Stir till smooth and cook 1 minute. Add wine, stirring to loosen bits from bottom of pan. Place veal back in sauce, sprinkle with enoki mushrooms, and simmer for about 5 minutes, until cooked through.

This recipe yields 4 servings.

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