Veal Scaloppine with Lemon Sauce
| Ingredients: | 1 lb. (8-12 slices) Veal Scaloppine Salt and Fresh-Ground (Black) Pepper Flour 6 Tbsp Unsalted Butter 2 Tbsp. Vegetable Oil 3 Tbsp. Lemon Juice 1 Tbsp. Finely Chopped Parsley Lemon Slices |
| Instructions: | Place Veal
between sheets of waxed paper and Pound as thin as possible.
Dredge the Scaloppine in seasoned flour. Heat half the Butter and 2 Tbsp. Vegetable Oil in a Skillet. When hot, quickly cook the Scaloppine on both sides, and transfer to a heated platter. Discard the fat from the pan. Stir the Lemon Juice into the remaining pan juices and scrape up all the bits and pieces adhering to the bottom. Remove from the heat and beat in the remaining butter, them pour the pan juices over the meat. Season with Salt and Pepper to taste. Garnish with Lemon slices and Sprinkle with Chopped Parsley. Serve at once over Buttered Egg Noodles (serves 4) |
