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The main dish, Light and fresh

Lemon veal scallopini with baby greens salad

Lemon veal scallopini with baby greens salad is a light main for 6 people, with 25 minutes of active work spread across the day. You make the dressing, wash the greens and pound the veal in the morning, leaving only the quick sear to do once guests arrive. Easy and costing €6.80 per person, success comes down to thin, well pounded scallopini seared fast in a hot pan.

I made you thin, golden veal scallopini with a bright lemon pan sauce and a crisp little salad.

Lemon veal scallopini with baby greens salad
For
6 people
Work
25 min
Total time
35 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.80
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Thin, golden and just lemony, these veal scallopini rely on quick cooking to stay tender. The lemon juice that deglazes the pan adds a bright tang that wakes up the meat, without a heavy sauce or long cooking time. The baby greens and crisp radish salad bring the freshness that balances the dish.

This is the kind of dish you serve in spring or summer, for a dinner with friends that doesn't need to end in a kitchen marathon. It pairs well with a simple menu, a fresh starter before and something fruity after, and kids tend to like its mild flavor too.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step
  3. Before the guests arrive 2 steps
  4. When it's time to serve 3 steps, 6 min

In the morning, you wash the greens, make the dressing and keep everything chilled. Right before guests arrive, you pound and season the scallopini, juice the lemons and chop the parsley. At serving time, searing the meat and deglazing the pan only take a few minutes, while your guests are already seated at the table.

The ingredients

6 people

Butcher

  • Veal scallopini 6

Fruits and vegetables

  • Lemons 3
  • Baby greens 200 g
  • Flat leaf parsley 0.5 bunch
  • Radishes 1 bunch

Pantry

  • Flouroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Chicken broth 10 cl
  • Dijon mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Lactose, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the baby greens, spin them dry and keep them chilled in a clean kitchen towel. Make the dressing with the mustard, the juice of one lemon, 3 tablespoons of olive oil, salt and pepper.

    Slip a paper towel into the salad bowl, the leaves stay crisp until serving time.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Pound the scallopini between two sheets of parchment paper using the bottom of a saucepan, then season them. Juice the remaining two lemons and chop the parsley.

    Take the meat out of the fridge thirty minutes ahead, it will cook without seizing up.

  2. Lightly dust each scallopini with flour and shake off the excess.

    Flour at the last moment, otherwise the flour gets damp and sticks to the pan.

When it's time to serveThe final touches, right in front of your guests.

  1. Melt the butter with the remaining oil in a large, very hot skillet and sear the scallopini, 1 and a half minutes per side. Keep them warm under foil. 3 min

    Cook only 3 scallopini at a time, an overcrowded pan steams the meat instead of browning it.

  2. Deglaze the pan with the broth and lemon juice, let it reduce by half, add the parsley, then spoon it over the scallopini. 3 min

    Scrape up the browned bits with a wooden spoon, that's where all the flavor is.

  3. Dress the salad, add the thinly sliced radishes and serve alongside the scallopini.

    Dress the salad at the very last second, otherwise it wilts.

Our tips to get it right

  • Pick thin, evenly sized veal scallopini at the butcher counter, you'll need less pounding and they'll cook evenly.
  • Use two pans at once if you're serving more than 6, the quick cooking time doesn't hold up well if scallopini sit waiting on the stove.
  • Taste the lemon sauce before spooning it over, some lemons are more acidic than others, you can mellow it with a splash more broth.

The variations

  • Swap the veal for thin chicken cutlets, the cooking time stays close and the dish becomes more budget friendly.
  • For a vegetarian version, use thin zucchini slices dredged in flour and seared the same way, with the same lemon sauce.
  • For kids, serve the meat without the parsley sauce and offer the salad on the side, some prefer the flavors kept separate.

What to serve it with

  • Basmati rice or small steamed potatoes
  • A crisp dry white wine
  • A seasonal fruit tart for dessert

Storage

Cooked scallopini keep for 2 days in the fridge in a closed container, though they lose some tenderness on reheating. Don't freeze this dish, thin meat dries out badly when thawed. Reheat gently in a pan without overcooking, and toss a fresh salad rather than keeping yesterday's.

Questions about this recipe

Can I use a different meat instead of veal?

Yes, thin chicken or turkey cutlets work well with the same recipe. Just adjust the cooking time, chicken sometimes needs thirty extra seconds per side.

How do I keep the scallopini from turning tough?

Thickness is the secret, pound them thin and cook them briefly over high heat. A pan that isn't hot enough or cooking too long is the most common cause of tough meat.

What's the best way to plate this for guests?

Arrange the sauced scallopini on a large platter, with the baby greens and radish salad alongside, never on top, so it stays crisp. A little chopped parsley on top adds color.

Can I double the recipe for more guests?

Yes, but cook the scallopini in small batches of 3 at most so they brown properly instead of steaming in their own juice. Plan on using two pans if you're serving more than 10.

Can a lemon veal scallopini with baby greens salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 3 steps.

How long does it take to make a lemon veal scallopini with baby greens salad?

Allow 35 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a lemon veal scallopini with baby greens salad?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lemon veal scallopini with baby greens salad cost?

About €6.80 per person, that's €40.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Veal tartare with herbs The starter

Light and fresh

Veal tartare with herbs

  • 35 min of work
  • Finished at the last minute
  • Medium, €4.60 per person

230 kcalcalculated by Kiloach

Lemon granita The dessert

Light and fresh

Lemon granita

  • 20 min of work
  • Prepared the day before
  • Very easy, €0.90 per person

150 kcalcalculated by Kiloach

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