Served with angel hair pasta simply tossed with olive oil, a little freshly grated Parm and some fresh basil, and a nice crusty bread with some brie.
1/2 lb. thinly sliced veal
1 lemon
1 clove garlic, minced
1/3 cup flour
1/4 teaspoon salt
pepper to taste
1 tablespoon vegetable oil
4 tablespoons butter
1 tablespoon dry white wine
1 tablespoon fresh minced parsley
Cut 2 thin slices from lemon. Squeeze 1 tablespoon juice from remaining lemon and set aside. In pie plate, combine flour, salt & pepper. Dredge veal in mixture to coat.
In heavy skillet, melt butter in oil until hot. Add veal and garlic and saute quickly until veal is golden brown on each side. Remove to a platter and keep warm.
Remove skillet from heat. Deglaze the pan with lemon juice and wine. Return to heat; swirl in 2 tablespoons butter. Cook, stirring over medium heat, scraping browned bits from the pan. Stir in parsley. Pour sauce over veal.
Serves 2