Veal recipes |
Veal Scaloppine With Lemon |
1 1/2 lb veal scaloppine from the top round,; sliced about 1/4 thick 1 cup all-purpose flour 2 tablespoon olive oil 1/2 cup butter 1 juice of one lemon 3 tablespoon finely chopped fresh parsley 1 salt and pepper to taste 2 lemons, thinly sliced (garnish) |
Pound veal scallops between 2 sheets of waxed paper until they are about 1/8 inch thick. Blot meat with paper towels, then lightly dust with flour and shake off excess. Serves 6. |