RECIPES

VEAL CUTLETS IN LEMON SAUCE (Scaloppine al limone)

This dish is a favorite in Italian restaurants and is very easy to prepare at home.

INGÉDIENTS
Serves 4

• 4 veal cutlets
• 2 to 3 tbsp. flour
• 50 g butter
• 4 tbsp. olive oil
• 4 tbsp. dry white vermouth or dry white wine
• 3 tbsp. lemon juice
• Salt and freshly ground pepper
• Lemon slices and fresh parsley
• Green beans and peperonata (bell peppers)

1) Place each cutlet between 2 sheets of plastic wrap and tenderize until very thin. Cut them in two or four and coat with the pre-prepared mix of salt, pepper, and flour.

2) Melt butter with half the oil in a large thick-bottomed skillet until it begins to sizzle. Add as many pieces of veal as possible and cook on medium-high for 1 to 2 minutes on each side until golden brown. Remove meat with a spatula and keep warm. Add the remainder of the oil and cook remaining pieces of meat the same way.

3) Remove skillet from heat and deglaze with vermouth (or wine) and lemon juice. Mix well with cooking juices, return skillet to heat and add veal. Shake skillet to make sure that meat is well coated in the sauce and cook over medium heat. Serve immediately with lemon slices and parsley garnish and accompanied with crunchy green beans and peperonata.

Variation: Replace the veal cutlets with skinless poultry fillets
Slice thicker fillets in two before tenderizing.