About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Scaloppine with Marsala and Cream | Main | Veal Scaloppine with Mozzarella »

Veal Scaloppine with Lemon Sauce

One of our favourite things to order when in Italy is veal scaloppine. For some odd reason, given the many, many restaurant meals we've enjoyed over more than 9 weeks in Italy, I have never tried it with lemon. I was happy that my turn in the rotation allowed me to correct that.

No. I am not happy about my turn in the rotation causing a requirement for lamb kidneys in a few months but I guess you take the good with the bad.

This veal is good. Very good. Bloody good. So good that my mouth is drooling just thinking about how good this was when I originally made it back in June.


Tonight's swordfish is a disappointment before I've even started cooking.

Anyway . . .

Sure, this is a great tasting dish. It's simple too - the veal scaloppine is flattened (be sure to follow the directions Hazan provides on page 38) and dredged in flour. Once dredged, the veal is fried quickly in butter (mmmmmmm butter . . .). When cooked it is removed from the pan while a quick lemon sauce is pulled together.

Presto - you're done. Does a turn in the kitchen get any better than that?

If you've never cooked veal before allow me to provide a wee, but very important, tip. Dredge it in the flour IMMEDIATELY prior to cooking. If you dredge and let those scaloppine sit for a spell you will end up with a sludge-like coating.




Make sauce.


If you want sludge go to the Olive Garden. (eeeeekkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk)

If you want a well cooked and delicately flavoured dish buy Hazan's 'Essentials of Classic Italian Cooking' and cook up some love.

This veal is crisp - with the lemon sauce being the perfect counterpoint for the richness of the meat.

Some cooks suggest adding a splash of white wine to the pan as you make the sauce. Hazan does not and I am sure that there is a very good reason for this (as there is for ALL of her suggestions/directions/edicts).

There you have it, another Hazan hit to add to my cooking rotation.


Comments (5)

Marcella Hazan:

If you keep worrying about those kidneys it will be disaster, at the table if not in the kitchen. You may have a problem, however, in getting the kind of kidneys that make the dish work so well, kidneys from very young, small lambs. In Italy we use the milk-fed lambs known in Rome as abbacchio. You have excellent lamb in Canada, and I hope your butcher can help you out, if you give him enough notice.

Omitting the white wine in the scaloppine al limone is just a question of personal taste. I am sensitive to acid, and for me the lemon provides enough of it in this dish.

Thank you for pointing out that dredging in flour is not one of those ahead of time steps. The meat must fly into the pan before the flour coating soaks up too much moisture.


Jerry, have to laugh. Was perusing the blog to see what veal I would like tonight. This sounded very good and easy--I love easy. So went to my book and--lo and behold--next to this recipe, I had written "Good--Casey liked it, too!!) So, tonight's meal is planned--now off to the butcher shop--yes, a real, honest to goodness butcher shop in 2010. Good, good meats and will do anything for you. Think I'll have them pound the veal.

Marcella, your comment regarding abbacchio and kidneys reminded me of Maria, one of your former students!

Since Maria and her husband lived in Rome, we kept in touch with them for a number of years. We would always have dinner with them in Rome, once we spent a memorable day with them in the Castelli Romani. Maria loved abbacchio, and once served, would check to see if she had been lucky enough to have been served the kidneys along with the abbacchio. I learned something from her!

Jerry, embrace the kidneys! You are just the Pomodoro to do it!

Marcella Hazan:

The top portion of a baby lamb's leg, when it includes the kidney with its blanket of fat, is known as la rognonata and considered one of the most delectable cuts of meat on earth.

Ray Anne:

I'm sure this is heresy, but, frankly, I don't care which recipe it is, as long as Jerry writes about it. Oh, my God, I'm beginning to sound like a groupie.

That said, thanks for another enjoyable read.

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