A delightful and easy-to-make veal dish with a tangy lemon butter sauce.
Preheat your oven to 200°F to keep the veal warm during preparation.
Preheating the oven ensures the veal stays warm and tender while you prepare the sauce.
Mix the flour with a pinch of salt and pepper in a shallow dish.
Seasoning the flour adds flavor to the veal.
Dredge the veal scallopini in the seasoned flour, shaking off any excess.
Ensure an even coating for a consistent crust.
Heat the olive oil and butter in a large skillet over medium heat.
Using a combination of oil and butter prevents the butter from burning.
Cook the veal in the skillet, about 2 minutes per side, until golden brown. Transfer to an ovenproof plate and keep warm in the oven.
Avoid overcrowding the skillet to ensure even cooking.
Add the chicken broth to the skillet, scraping up any browned bits. Reduce by half.
Reducing the broth intensifies the flavor of the sauce.
Squeeze the juice of the lemon into the skillet and whisk in the butter, one piece at a time, to thicken the sauce.
Adding the butter gradually creates a silky sauce.
Return the veal to the skillet, tossing to coat in the sauce. Sprinkle with parsley before serving.
Garnishing with parsley adds a fresh touch to the dish.
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