I have a soft spot for veal escalope with lemon because it's the kind of dish that looks very simple... but relies on two or three gestures that change everything.
Meat seared quickly and well, a pan deglazed with lemon, and a sauce finished with butter to obtain that shiny, slightly coating look that gives it a "bistro at home" feel.
I cooked this dish often when I wanted something elegant without spending all evening in the kitchen. The veal stays tender if you cook it briefly, and the lemon brightens everything up without overpowering the meat. The capers add a touch of saltiness that gives it depth, and the parsley completes the dish with a lovely fresh note.
To stick to the classic recipe, I'm using a base of flour + butter + lemon + stock (or broth) + capers. My own little, very subtle touch: a few lemon zest shavings added off the heat for a more pronounced flavor, and a handful of (seasonal) peas as a quick accompaniment, just for color and a touch of sweetness to balance the acidity.
Serve this with steamed potatoes or simple mashed potatoes. And above all, remember the golden rule: the sauce is made in the pan, with the juices. That's where the flavor is!
Veal escalope with lemon
4
people16
minutes32
minutes353
kcal48
minutesA recipe featuring lightly seared veal escalopes, a lemon sauce finished with butter, and a few capers for a touch of zest. Simple, quick, and very classic in the bistro style.
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Ingredients
4 veal escalopes (approx. 150g each)
40 g of flour
50g of butter
1 tablespoon of olive oil
1 lemon (juice + finely grated zest)
12 cl of chicken stock (or clear stock)
2 tablespoons of capers (approx. 10g per tablespoon), drained
2 tablespoons of chopped flat-leaf parsley
200g peas (fresh or frozen)
Fine salt
Freshly ground pepper
Preparation steps
- Take the cutlets out of the refrigerator 10 minutes beforehand. Pat them dry with paper towels: dry meat sears better.
- Lightly flour the escalopes on both sides, then tap off the excess. Season with salt and pepper.
- Cook the peas in a small saucepan of simmering salted water: 6 to 8 minutes (depending on whether they are fresh or frozen). Drain and keep warm.
- In a large frying pan, heat the olive oil with 20g of butter over medium-high heat. When the butter is foaming nicely, add the escalopes without piling them up.
- Sear for 1 minute 30 seconds to 2 minutes per side (depending on thickness): they should brown without drying out. Remove them to a plate and loosely cover with aluminum foil.
- Reduce the heat to medium. Add the stock to the pan and scrape the bottom with a spatula to loosen the browned bits. Let it reduce for 2 to 3 minutes.
- Add the lemon juice and capers. Let it simmer for 1 minute.
- Off the heat, thicken the sauce: add the remaining 30g of butter in small pieces, stirring to obtain a glossy and slightly coating sauce (do not boil again).
- Add the finely grated lemon zest and parsley. Taste and adjust: sometimes the capers are already quite salty.
- Return the escalopes to the pan for 30 seconds, just to reheat and coat them. Serve immediately with the peas, and generously drizzle with sauce.
📊 Nutritional Information
1 serving (approx. 240g)
| Nutrient | Value |
|---|---|
| Calories | 353 kcal |
| Proteins | 34g |
| Carbohydrates | 12g |
| including sugars | 3 g |
| Lipids | 19g |
| including saturated fatty acids | 10g |
| Fibers | 3 g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin B3 | 45% AJR |
| Vitamin C | 30% AJR |
| Vitamin B6 | 28% AJR |
| Minerals | |
| Phosphorus | 38% AJR |
| Zinc | 32% AJR |
| Selenium | 55% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your veal cutlets are very thin, reduce the cooking time to 60-75 seconds per side. Veal quickly goes from tender to dry. For a milder sauce, use a ripe lemon and avoid the white pith by zesting it very finely.
💡 Chef's Tips
The key is the sauce: once the butter is added, keep the pan off the heat or on very low heat. If it boils, the sauce can curdle.
Lightly flour: we just want to help brown and bind, not make a breading.
🔄 Variations
- Veal escalope plus bistro: replace the peas with steamed potatoes and add a tablespoon of cream at the end of the sauce (heat off).
- For an even more lemony recipe: add a tiny bit of lemon juice when serving, directly onto the plate, rather than into the pan.
