Scaloppine Al Limone – Fried Veal Cutlets with Lemon

Season the cutlets with salt and season with pepper, then roll in flour and shake off the excess flour. Melt 2 tbsp. butter with 3 tbsp. oil at moderate temperature in a heavy handle pan of 25 to 30 cm ø. When the foam has settled, form 4 or 5 cutlets at a time and fry them for about 2 minutes on each side, or until they are golden brown. Put them on a plate with tongs. Pour off almost all the fat from the frying pan except for a thin layer on the bottom. Add 1/2 cup beef broth and let it bubble up quickly for 1 to 2 min, stirring constantly, scraping off the drippings clinging to the side and bottom of the pan and mixing them into the sauce. Return the veal to the roasting pan and arrange the lemon slices on top. Cover the roasting pan and steam the cutlets at a low temperature for 10 to 15 min, or until the meat is tender when pierced with a sharp, pointed kitchen knife. To serve, place the cutlets on a preheated serving platter and surround with the lemon slices. Add the one-fourth cup of the remaining beef broth to the juices in the roasting pan and make quickly until the clear soup is syrupy. Add the juice of one lemon and make, stirring, 1 minute. Remove the frying pan from the heat, stir in 2 tbsp of softened butter and pour the sauce over the cutlets form.

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