Veal Scallops in Lemon

Ingredients

• 600 g Veal scallopine
• 50 g All-purpose flour
• 50 g Butter
• 1 tbsp Extra-virgin olive oil
• 2 whole Lemon
• 2 tbsp Parsley
• 1 tsp Salt
• 0.5 tsp Black pepper

Steps

1. Trim any tendons from the veal slices and, if thick, gently flatten them between two sheets of parchment with a meat mallet to an even thickness.
2. Squeeze the lemon and strain the juice to remove any seeds; set aside.
3. Grate a little zest from a second lemon for finishing.
4. Spread the flour on a plate.
5. Dredge each veal slice on both sides, then shake off the excess so only a thin coating remains.
6. Melt the butter with the olive oil in a wide non-stick pan over medium-high heat until foaming.
7. Lay the floured slices in the pan in a single layer and brown for about 1–2 minutes per side, until lightly golden.
8. Pour in the lemon juice and let it sizzle and reduce over high heat, scraping the bottom, until it thickens into a glossy, creamy sauce.
9. Season with salt and pepper.
10. Turn the slices to coat them in the sauce, and remove from the heat.
11. Plate the scallops, spoon over the lemon sauce from the pan, and sprinkle with chopped parsley and the reserved lemon zest.
12. Serve immediately.

Tips

• Use veal slices no thicker than 5 mm so they cook through before the sauce reduces too far.
• Don't crowd the pan; cook in batches if needed so the slices brown rather than steam.
• A splash of warm broth can loosen the sauce if it reduces too much before serving.