Photo of Veal scaloppini with lemon cream sauce by WW

Veal scaloppini with lemon cream sauce

Total Time
25 min
15 min
10 min
This classic Italian veal dish is served with an unusual fennel, celery and apple salad



1 individual, thinly sliced

Celery, Raw

4 stick(s), cut into matchsticks


4 medium, thinly sliced


1 medium, cored and cut into matchsticks

Parsley, fresh

2 tablespoon(s), chopped

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

2 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

Veal Escalope, Raw

4 medium

Capers, in Brine

2 teaspoon(s)


2 clove(s), crushed

Chicken stock cube(s)

½ cube(s), 125ml

Half Fat Crème Frâiche

80 g

Sourdough Bread

4 serving(s)


  1. Combine the fennel, celery, radishes, apple, half the chopped parsley, half the lemon juice and the olive oil in a large bowl.
  2. Mist a large nonstick frying pan with the cooking spray and put over a high heat. Add the veal escalopes and cook for 1–2 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 2 minutes.
  3. While the veal is resting, put the capers and garlic in the pan and cook, stirring, for 30 seconds or until fragrant. Add the stock and remaining lemon juice and bring to the boil. Reduce the heat and simmer until reduced by half. Add the crème fraîche and cook for 2 minutes or until slightly thickened. Remove from the heat and stir in the remaining chopped parsley.
  4. Put the veal onto serving plates and drizzle with the sauce, then top with the extra parsley sprigs and serve with the fennel salad and sourdough.