| Prep: 15 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 10g | 7g |
| sugars | fibre | protein | salt |
| 1g | 1g | 30g | 0.8g |
Why I Love Italian Vitello al Limone
The first time I tasted Vitello al Limone, I was transported back to a small Italian trattoria in the heart of Rome, where the scent of lemon and herbs floated through the air like a comforting melody. This recipe has become a cherished staple in my kitchen, not just for its vibrant flavors, but for the memories and emotions it brings to the table every time.
### A Marriage of Flavors and Tradition
Vitello al Limone is a beautiful ensemble of tender veal cutlets, bright lemon juice, and savory capers, all harmonizing in a symphony of flavor and texture. Each bite is a delightful balance, thanks to the combination of buttery richness and the zesty punch of fresh lemon. This dish perfectly encapsulates the Italian mastery of transforming simple ingredients into something extraordinary.
Growing up in a Boston household where New England seafood reigned supreme, I initially found Italian cuisine to be uncharted territory. However, it didn’t take long for me to fall in love with the straightforward elegance of dishes like Vitello al Limone. My Irish grandparents imparted a love for comfort food that aligns so seamlessly with the warmth and homey feel of traditional Italian cooking.
### The Influence of Family and Moments Shared
Family recipes often hold a sentimental place in our hearts, and creating a new family favorite has been just as important to me. My fiancée Laura and I have made this dish a centerpiece at numerous family gatherings. It’s heartwarming to think that our baby boy will grow up with the aromas of Vitello al Limone wafting through our home.
The simplicity of the ingredients—veal cutlets, flour, butter, and fresh lemon juice—means it’s straightforward enough to prepare on a weeknight but sophisticated enough for special occasions. When seasoned to perfection and cooked with love, this dish brings a touch of Italy to our Boston table.
### A Culinary Bridge
Vitello al Limone shares similarities with other beloved Italian dishes like Chicken Piccata, which also highlights the beautiful pairing of lemon and capers. The key difference, however, lies in the use of veal, which imparts a more delicate and buttery texture compared to chicken. This dish also plays beautifully alongside a simple arugula salad or creamy risotto, creating a well-rounded meal that’s both satisfying and refreshing.
Inspired by chefs like Lidia Bastianich, whose love for Italian culinary traditions is well-documented, I’ve taken cues to ensure my Vitello al Limone is both authentic and approachable. For those interested in exploring more Italian recipes, I highly recommend checking out Lidia’s [cookbooks](https://www.lidiasitaly.com/cookbooks/).
In the end, what makes Vitello al Limone truly special is not just the ingredients or the taste, but the shared experience it brings to our lives. Whether it’s a quiet dinner for two or a lively family gathering, this dish is a reminder of the joy found in simple, heartfelt cooking.
What You’ll Need
- 2 1/2 lbs veal cutlets, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 6 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1 lemon, juiced
- 1 lemon, thinly sliced
- 2 tbsp capers, rinsed and drained
- 2 tbsp fresh parsley, chopped
Method
Step One
Season the veal cutlets with salt and pepper to taste. Dredge them lightly in the all-purpose flour, shaking off any excess.
Step Two
In a large skillet, melt 3 tablespoons of the unsalted butter with the extra virgin olive oil over medium-high heat. Once the butter has melted and the mixture is hot, add the veal cutlets in batches to avoid overcrowding. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove the veal cutlets from the skillet and place them on a plate.
Step Three
In the same skillet, reduce the heat to medium and pour in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes, or until it has reduced by half.
Step Four
Add the chicken broth, lemon juice, and lemon slices to the skillet. Bring the mixture to a simmer and let it cook for about 3-4 minutes, allowing the flavors to meld together.
Step Five
Return the veal cutlets to the skillet, placing them in the lemon sauce. Allow them to heat through for another 2-3 minutes. Stir in the capers and the remaining 3 tablespoons of unsalted butter, letting the butter melt and enrich the sauce.
Step Six
Once the veal cutlets are heated through and the sauce has thickened slightly, remove the skillet from the heat. Sprinkle the chopped fresh parsley on top of the veal. Serve the Vitello al Limone hot, with the lemon slices and sauce drizzled over the top. Enjoy!
