Veal Piccata
(Piccata al Limone)
Ingredients:
1 lb 2 oz (500 grams) veal escalopes
Plain flour for dusting
3 oz (80 grams) butter
Juice of 1 lemon, strained
1 fresh flat-leaf parsley sprig, chopped
Salt
Directions:
Pound the escalopes lightly with a meat mallet and dust with a little flour.
Melt 2 and 1/2 oz (65 grams) of the butter in a frying pan, add the escalopes and cook over a high heat for 5 minutes, turning several times, then season with salt.
Mix the lemon juice with 4 tablespoons water, pour the mixture into the pan and cook until slightly reduced.
Sprinkle with the parsley, scatter with the remaining butter, then remove from the heat when the butter has melted.
Serve the veal escalopes in the sauce. Serves 4.