Veal Scaloppine with Lemon
Instructions:
- 1 1/ 3 pounds veal scaloppini (600 g)
- Flour, for dredging
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter (30 g)
- Salt
- 3 tablespoons dry white wine
- 1 large egg yolk, at cool room temperature
- 1/ 3 cup fresh lemon juice (80 ml)
- 2 tablespoons chopped parsley
- Le piccatine, veal scaloppine pleasingly tart with fresh lemon juice, should be prepared just before serving and eaten right away, which is not difficult to do since it takes only about 5 minutes. The dish is easy to make, it is perfect summer or winter, and it does not require complicated ingredients. There are several variations of veal piccata.
- Pound the scaloppine lightly with a meat pounder. Dredge the slices in flour and shake in a sifter to remove any excess.
- Heat the oil and butter in a very large skillet over moderately high heat. Cook the scaloppine in 2 batches, salting after turning them. Remove the scaloppine to a warm platter and pour the white wine into the skillet, stirring to incorporate any brown bits from the bottom of the pan.
- Whisk together the egg yolk and lemon juice until blended. Remove the skillet from the heat and pour the yolk mixture into the pan, whisking constantly. Pour the sauce over the veal, sprinkle the parsley on top, and serve at once.