Veal Scallopine With Lemon & Parsley

1. 1

   On medium-high heat, add 3 tablespoons of butter & a bit of oil to the pan.

2. 2

   Dredge veal in flour, shaking off the excess, and add it to the pan. After a minute or so, as the blood comes to the surface of the meat, it's time to turn it over. Then let it cook a minute or so on the other side, and it's done. Sprinkle with salt and pepper. Set aside on a warm platter.

3. 3

   Turn the heat down to low. Add juice of one lemon & the water. Reduce by half. Remove pan from heat. Add in parsley and dot the pan with the remaining butter. Swirl until butter is melted. Serve immediately.

* Per serving · 4 servings · Values may vary.

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