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Veal scaloppine with lemon


  • Heat the oil and butter in a large non-stick pan until foaming. Add the sage leaves and lightly floured scaloppine. Season and briefly cook for a few seconds on each side. Then add the wine and reduce quite heavily. Remove the veal and set aside.
  • Add the lemon juice and cream to the pan. Mix well and cook until reduced to a sauce consistency. Taste for seasoning, return the veal to the pan in one layer and gently heat.
  • At the same time, blanch the beans in plenty of boiling water until crisp-tender. Drain well.
  • To serve, place the beans on individual plates and top with the veal and the sauce.


  • olive oil
  • a knob of butter
  • 8 fresh sage leaves
  • 4 veal scaloppine, trimmed of all fat & sinew and battened out 
  • plain flour
  • sea salt & freshly ground pepper
  • ½ cup dry white wine
  • juice of 1 lemon
  • ¼-½ cup cream
  • 20 green beans

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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