Yield: 6 servings
|Veal scaloppine from the top round, sliced about 1/4\" thick
|Juice of one lemon
|Finely chopped fresh parsley
|Salt and pepper to taste
|Lemons, thinly sliced (garnish)
Pound veal scallops between 2 sheets of waxed paper until they are about ⅛ inch thick. Blot meat with paper towels, then lightly dust with flour and shake off excess.
Heat 1 tablespoon oil and half the butter in a large skillet over medium heat. When butter and oil are sizzling, brown veal slices, a few at a time, on both sides. Remove and keep warm. Add butter and oil between batches as needed.
Remove skillet from heat and add lemon juice and any remaining butter, scraping browned bits from bottom of pan.
Add parsley and veal and season to taste. Cook over medium heat about 5 minutes. Remove veal to platter, pouring juices over all and garnishing with lemon slices. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93