A lot of people are squeamish about eating veal after watching pictures of young calves crammed into crates and transported to abattoirs for slaughter. If the animals are well reared and taken care of, I promise you that veal has a deliciously delicate flavour, and is an extremely versatile meat. One of my favourite Italian dishes is Scaloppine Limone (veal escalopes cooked with lemon).
Preparation Time: 5 minutes
Cooking Time: 5 minutes or so
Makes: 2 servings
Ingredients Seasoned flour
1 tbsp olive oil
35g butter (I never weigh, but just gauge with my eyes)
250-300g veal escalope, flattened out by the butcher, or by you.
The juice of a lemon
Lemon wedges, or slices, to garnish
Salt and pepper to taste
Put the flour and seasoning on a plate and dip the escalopes to coat them.
Put the oil and 25g butter into a large frying pan. Once the butter has melted and the foam subsided add the veal and cook for about 30 seconds or one minute on each side.
Using a spatula or fish slice, remove the meat to a plate.
Take the pan off the heat and add the lemon juice, scraping up all the bits with a wooden spoon. Add the remaining butter and heat until it melts
Return the pan to the heat, turn it up to medium and replace the scaloppine for long enough to heat them through and coat them with the lemony juices.
Serve garnished with lemon slices or wedges. This is delicious served with a green salad and some of my favourite Gratin Dauphinois.