Veal Scaloppine with Lemon

• 1 1/4 pounds veal scaloppine, thinly sliced and pounded flat
• Salt, preferably kosher
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 6 tablespoons ( 3/4 stick) unsalted butter, softened
• 1/4 cup chicken broth
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons chopped flat-leaf parsley

1. Season the veal with salt and pepper.
2. Spread the flour on a sheet of wax paper, and dredge the slices in the flour.
3. Shake off the excess flour.
4. In a large skillet over medium-high heat, heat the olive oil and 3 tablespoons of the butter.
5. Add half of the veal slices to the pan, being careful to not crowd the pieces, and saute for 4 to 6 minutes.
6. Remove the pieces to a warm platter.
7. Saute the remaining veal, and remove to the platter.
8. Add the chicken broth to the skillet and bring it to a simmer.
9. Scrape up all the brown bits on the bottom of the pan, and cook until the broth is reduced to about 2 tablespoons, about 2 minutes.
10. Add the lemon juice and parsley, and stir.
11. Stir in the remaining 3 tablespoons butter.
12. Add the veal, turning it to heat and coat with the sauce.
13. Adjust the seasonings, and serve immediately.

veal scaloppine, salt, freshly ground black pepper, allpurpose, olive oil, unsalted butter, chicken broth, freshly squeezed lemon juice, flatleaf

Taken from www.cookstr.com/recipes/veal-scaloppine-with-lemon (may not work)