Veal Scaloppine with Lemon

1. 1

   Pound veal scallops between 2 sheets of waxed paper until they are about 18 inch thick.

2. 2

   Blot meat with paper towels, then lightly dust with flour and shake off excess.

3. 3

   Heat 1 tablespoon oil and half the butter in a large skillet over medium heat.

4. 4

   When butter and oil are sizzling, brown veal slices, a few at a time, on both sides.

5. 5

   Remove and keep warm.

6. 6

   Add butter and oil between batches as needed.

7. 7

   Remove skillet from heat and add lemon juice and any remaining butter, scraping browned bits from bottom of pan.

8. 8

   Add parsley and veal and season to taste.

9. 9

   Cook over medium heat about 5 minutes.

10. 10

    Remove veal to platter, pouring juices over all and garnishing with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.