Veal Scaloppine

• 3/4 c. stone ground cornmeal
• 1/2 tsp. coarsely ground black pepper
• 4 veal scaloppine (about 1/2 lb.), pounded thin
• 1/2 c. low-fat buttermilk
• 2 Tbsp. olive oil
• 1 Tbsp. plus 1 tsp. margarine
• 1/4 c. fresh lemon juice
• 2 Tbsp. chopped Italian parsley or cilantro
• 4 thin lemon slices
• 1/2 c. seeded and diced ripe tomatoes

1. Mix cornmeal with pepper in a bowl.
2. Dip veal in buttermilk and dust lightly with cornmeal mixture on both sides.
3. Shake off excess.
4. Melt oil and 1 tablespoon margarine in a nonstick skillet over low heat.
5. Raise heat to medium and saute veal in 2 batches for about 2 minutes on each side, or until lightly golden.
6. Do not overcook.
7. (Add a bit more oil, if necessary for the second batch.) Remove veal to a hot serving platter.
8. Pour off any fat or particles in skillet.
9. Melt remaining teaspoon of margarine.
10. Add lemon juice, 1 tablespoon parsley and lemon slices.
11. Cook over medium heat in a skillet for a minute, swirling skillet once or twice.

stone ground cornmeal, ground black pepper, veal scaloppine, lowfat buttermilk, olive oil, margarine, lemon juice, italian parsley, lemon slices, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360208 (may not work)