[imcarthur]

This recipe must be on every menu of every Northern Italian-type restaurant in the world. I've been making it for years. Easy, quick & really good.

Vitello al Limone Veal scaloppini in lemon sauce

1 ¼ lbs veal for scaloppini (look for a lighter pink color)
2 ½ tablespoons flour
Salt
White pepper
6 tablespoons clarified butter (start with ¼ cup normal butter)
½ cup chicken broth
½ cup white wine
½ fresh lemon, thin sliced (keep the other ½ handy)
Pinch white sugar
1 tablespoon finely chopped parsley

Arrange the veal slices close together on a cutting board & pound the bejezus out of it. Use a pounder with the pattern on it because that breaks the surface of the meat. The key here is to tenderize it.

Lightly sprinkle with the flour, salt, and white pepper. Turn and do the other side of the meat.

Heat the ¼ cup of butter quickly over medium heat. Do not let it burn. When it is melted, tilt the frypan so the butter is on one side. Scoop off the white skuzz on top. That is butter fat. Discard. Get as much as you can. You now have clarified butter. It will heat to a higher temp without burning than normal butter.

Brown the veal slices quickly a few at a time at med-high heat. Make it very fast because veal toughens if you overcook it. Slightly pink inside is just right. Remove from the pan and keep them covered & warm.

Add the chicken broth, wine, sugar, and lemon slices to the pan. Push the lemon slices down into the liquid. Taste it & squeeze more lemon juice into it if desired. I do. Add more sugar if you think it’s too sour. Reduce the heat to simmer, cook over a low boil for 5 minutes. Taste again & adjust as necessary.

Discard the ‘cooked’ lemon slices & place the veal on a heated platter. Pour the sauce over the meat and sprinkle with the parsley. You can jazz it up with some fresh thin slices of lemon on top.

MAKES 4 SERVINGS

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Ian