Veal Scaloppine with Lemon

1. 1

   Season the veal with salt and pepper.

2. 2

   Spread the flour on a sheet of wax paper, and dredge the slices in the flour.

3. 3

   Shake off the excess flour.

4. 4

   In a large skillet over medium-high heat, heat the olive oil and 3 tablespoons of the butter.

5. 5

   Add half of the veal slices to the pan, being careful to not crowd the pieces, and saute for 4 to 6 minutes.

6. 6

   Remove the pieces to a warm platter.

7. 7

   Saute the remaining veal, and remove to the platter.

8. 8

   Add the chicken broth to the skillet and bring it to a simmer.

9. 9

   Scrape up all the brown bits on the bottom of the pan, and cook until the broth is reduced to about 2 tablespoons, about 2 minutes.

10. 10

    Add the lemon juice and parsley, and stir.

11. 11

    Stir in the remaining 3 tablespoons butter.

12. 12

    Add the veal, turning it to heat and coat with the sauce.

13. 13

    Adjust the seasonings, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.