Veal Scallopini with lemonIngredients:2 pounds veal scallopini1 C all purpose flourSalt & fresh ground pepper, to tasteOlive oil and butter1 1/2 C chicken stock1/2 lemon, juiced, and the other half sliced thinly for garnishChopped parsley for garnishDirectionsPour the flour onto a plate, and season with salt & pepper. Dredge the scallopini in the flour and shake off the excess, set aside.Melt butter and olive oil together in  a skillet over medium heat. Add scallopini 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 all the brown bits. Cook until the liquid has been thickened.Add one tablespoon of butter, lemon juice and parsley to the sauce. Stir over high heat for another 5 minutes or so.Pour sauce over veal, Garnish with the thinly sliced lemons and parsley, and serve.
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Veal Scallopini with lemon

Ingredients:

2 pounds veal scallopini
1 C all purpose flour
Salt & fresh ground pepper, to taste
Olive oil and butter
1 1/2 C chicken stock
1/2 lemon, juiced, and the other half sliced thinly for garnish
Chopped parsley for garnish


Directions

Pour the flour onto a plate, and season with salt & pepper. Dredge the scallopini in the flour and shake off the excess, set aside.

Melt butter and olive oil together in  a skillet over medium heat. Add scallopini 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 all the brown bits. Cook until the liquid has been thickened.

Add one tablespoon of butter, lemon juice and parsley to the sauce. Stir over high heat for another 5 minutes or so.

Pour sauce over veal, Garnish with the thinly sliced lemons and parsley, and serve.

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