Thin veal cutlets are sometimes labeled veal “scaloppine.” For quick-cooking veal dishes such as this, the cutlets should be pounded to a thickness of less than 1⁄8 inch. Put them between sheets of wax paper or plastic wrap. If you don’t have a meat tenderizer or mallet, you can use the side of a cleaver or the bottom of a flat skillet.
Recipe information
Yield
serves 2
Ingredients
Preparation
Tenderize the cutlets by pounding them thin with a mallet or meat tenderizer. Mix together the flour, salt, and pepper on a plate and dredge the cutlets in the mixture, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil, then the cutlets. Cook until lightly browned, about 1 minute a side. Remove the cutlets to a plate, and cover with aluminum foil to keep warm. Add the wine to the skillet and cook for about 30 seconds. Add the butter and lemon juice, and cook for about 1 minute more, until the butter has melted. Plate the cutlets, pour the sauce on top, sprinkle with lemon zest, and garnish with parsley sprigs.
