Lemon Beef Scaloppine
Thin-pounded beef cutlets seared until golden, finished with a bright lemon-butter sauce in under 20 minutes. Classic Italian simplicity that feels restaurant-quality at home.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ½ lb beef cutlets (or thin sirloin steak)
- ¼ cup all-purpose flour
- 1 whole lemon (zested + juiced)
- 3 tbsp butter
- ½ cup dry white wine (or chicken broth)
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Pound each beef cutlet between plastic wrap to 1/4-inch thickness using a meat mallet.
- 2
Season cutlets generously with salt and pepper. Dredge lightly in flour, shaking off excess.
- 3
Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high until shimmering. Sear cutlets 90 seconds per side without moving — edges should brown. Transfer to a plate.
- 4
Pour wine into the same skillet, scraping up browned bits. Simmer 2 minutes until reduced by half.
- 5
Whisk in remaining 2 tbsp butter, lemon juice, and zest until glossy. Return cutlets to pan for 30 seconds.
- 6
Plate cutlets and pour sauce over top. Garnish with fresh parsley. Serve immediately.
Tools you’ll need
- meat mallet
- plastic wrap
- 12-inch skillet
- tongs
- whisk
- cutting board
- knife
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