Zesty Lemon Garlic Scaloppine with Creamy Parmesan Sauce
Indulge in the vibrant flavors of this Zesty Lemon Garlic Scaloppine, where tender pork or chicken cutlets meet a luscious creamy Parmesan sauce. Perfect for both special occasions and satisfying weeknight dinners, this recipe elevates your dining experience with its bright citrus notes and savory undertones. The secret to a silky sauce lies in using freshly grated cheese, which melts beautifully and creates a rich texture. Whether you're entertaining guests or treating yourself to a delightful meal, this scaloppine is sure to impress.
N/A
Servings
160
Calories
13
Ingredients
Ingredients
boneless pork cutlets or boneless skinless chicken cutlets
1 lb (Pounded to 1/4 inch thickness)
flour
6 tablespoons (Season with salt, pepper, and lemon zest)
lemon
1 (Zest of peel and juice)
garlic powder
1 dash (For seasoning)
salt
to taste (For seasoning)
freshly ground black pepper
to taste (For seasoning)
egg
1 (Whisked with milk or water)
milk or water
2 tablespoons (Whisked with egg)
olive oil
1/4 cup (For frying)
butter
1 1/2 tablespoons (For frying and sauce)
parsley
to taste (Minced, for garnish)
heavy cream
1 cup (For sauce)
pecorino romano cheese or parmesan cheese
2 tablespoons (Freshly grated, for sauce)
Instructions
1
Start by pounding the pork or chicken cutlets to about 1/4 inch thickness. Season them generously with salt, pepper, and a dash of garlic powder for added flavor.
2
Prepare your breading stations: In one bowl, whisk together the egg and milk (or water) until well combined. In a separate dish, mix the flour with a pinch of salt, pepper, and the lemon zest.
3
Dip each cutlet into the egg mixture, ensuring it's well coated, then dredge it in the seasoned flour, covering both sides. Place the coated cutlets on a sheet of wax paper to rest for a few minutes.
4
Heat the olive oil and 1 tablespoon of butter in a large sauté pan over medium-high heat. Once hot, add the cutlets in batches to avoid overcrowding the pan. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
5
For the lemon cream sauce, use the same sauté pan (add a splash of olive oil if necessary). Melt the remaining butter and add the fresh lemon juice. Pour in the heavy cream and add the grated cheese, stirring constantly. Season the sauce with salt and freshly ground black pepper, and bring it to a gentle boil. Reduce the heat and simmer for 7-10 minutes, allowing the sauce to thicken to your desired consistency.
6
To serve, arrange the cooked cutlets on a serving platter, generously drizzle the lemon cream sauce over them, and garnish with freshly minced parsley for a pop of color and flavor.
Nutrition Information
11g
Fat
8g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in Zesty Lemon Garlic Scaloppine?
The recipe calls for either boneless pork cutlets or boneless skinless chicken cutlets.
How thick should the cutlets be pounded?
The cutlets should be pounded to approximately 1/4 inch thickness for even and quick cooking.
What seasoning is used directly on the meat?
The meat is seasoned with salt, pepper, and a dash of garlic powder.
What are the components of the breading station?
The breading station consists of one bowl with whisked egg and milk or water, and another dish with flour, salt, pepper, and lemon zest.
Can I use water instead of milk for the egg wash?
Yes, you can use 2 tablespoons of either milk or water whisked with the egg.
How should the cutlets be prepared before frying?
Dip each cutlet in the egg mixture, then dredge in seasoned flour, and let them rest on wax paper for a few minutes.
What fats are used to fry the scaloppine?
A combination of olive oil and 1 tablespoon of butter is used to sauté the cutlets.
How long does it take to cook the cutlets?
Cook the cutlets for about 3-4 minutes on each side until they are golden brown and cooked through.
Should I cook all the cutlets at once?
No, you should cook them in batches to avoid overcrowding the pan, which ensures a good sear.
What is the base of the lemon cream sauce?
The sauce is made from butter, fresh lemon juice, heavy cream, and grated cheese.
What types of cheese are recommended for the sauce?
The recipe suggests using freshly grated Pecorino Romano or Parmesan cheese.
What is the secret to a silky sauce texture?
The secret is using freshly grated cheese, which melts more smoothly than pre-shredded varieties.
How long does the sauce need to simmer?
The sauce should simmer for 7-10 minutes until it reaches your desired thickness.
How is the dish garnished?
The final dish is garnished with freshly minced parsley for color and flavor.
How many calories are in a serving of this dish?
There are approximately 160 calories per serving.
What is the protein content of the Zesty Lemon Garlic Scaloppine?
Each serving contains about 12 grams of protein.
How much fat is in one serving?
The dish contains approximately 11 grams of fat per serving.
What is the carbohydrate count for this recipe?
There are 8 grams of carbohydrates per serving.
How much flour is needed for the breading?
The recipe requires 6 tablespoons of flour.
Is fresh lemon necessary for this recipe?
Yes, the recipe uses both the zest of the peel and the fresh juice for maximum flavor.
What type of cuisine does this recipe fall under?
This recipe is considered Italian cuisine.
How much heavy cream is used in the sauce?
One cup of heavy cream is used to create the rich sauce.
Does this recipe contain any fiber?
According to the nutritional data provided, the fiber content is negligible or null.
What should I do after cooking the cutlets but before serving?
Transfer them to a plate lined with paper towels to drain any excess oil.
How many ingredients are required in total?
There are 13 total ingredients used in this recipe.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and rich flavors make it perfect for both weeknights and special events.
How much olive oil is used for frying?
The recipe uses 1/4 cup of olive oil for frying the cutlets.
What is the temperature setting for the sauté pan?
The pan should be heated over medium-high heat.
Can I use both pork and chicken together?
The recipe is designed for 1 lb of either, but you could mix them if the total weight remains the same and they are pounded to the same thickness.
How do I serve the sauce?
The lemon cream sauce should be generously drizzled over the cooked cutlets on a serving platter.