Method

Pour the flour mixture in a bowl, and season with salt and pepper. Put the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add the veal to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings.  Stir over a high heat for about 5 minutes. Add 1 tablespoon of extra virgin olive oil and fresh lemon juice at the very end. Pour sauce over the veal. Garnish with sliced lemons and serve.


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