12 veal escalopes
3 oz. butter
2 lemons (1 squeezed, 1 thinly sliced into 12 slices)
1 oz. dry white vine
1 tbs. parsley, chopped
How to make the Scaloppine Al Limone – Lemon Veal Escalopes:
Melt 1 1/2 oz. butter in a shallow pan. Dust the veal with flour and saute briskly, 30 secs. on each side. Remove from the pan, place in a serving platter, and set aside in a warm place.
Melt the remaining butter in a clean skillet. When hot, add a splash of dry white wine, let it reduce quickly, then add the juice of one lemon, salt, and pepper to taste and parsley. While very hot and foaming, pour the sauce over the veal. Place two slices of lemon with a pinch of parsley on each escalope and serve.