Veal scaloppine with lemon from Essentials of Classic Italian Cooking (page 362) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on May 23, 2018

    Another tried but true standard from this cookbook. Pretty much foolproof, just check your seasoning.

  • Zosia on June 14, 2015

    Simple but very tasty. Instructions/timing worked perfectly, resulting in tender cutlets.

  • Breadcrumbs on May 17, 2011

    p. 362 - First use of this very simple recipe. My lemons were particularly bitter so I used a little less juice than called for in the recipe. Quick & delicious, the crispy, caramelized crust on the edges of the veal was the highlight. Served alongside fresh ricotta stuffed ravioli w green peas, asparagus and chives.

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