- 4 veal escalopes, pounded thin.
- 4 tbs lemon juice.
- Salt and pepper to taste.
- 50g (2oz) 4tbs butter
- 175ml (6fl oz) 3/4 cup dry white wine or chicken stock.
- 1 tbs beurre manie (one part butter and two parts flour blended).
- 1 large lemon, thinly sliced.
- 1 tsp chopped parsley.
- Sprinkle the escalopes with 2 tablespoons of the lemon juice and set aside for 30 minutes, basting occasionally.
- Dry on kitchen towels and rub them with salt and pepper.
- Melt the butter in a large frying-pan.
- Add the escalopes to the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned.
- Transfer them to a plate and keep hot while you make the sauce.
- Pour the remaining lemon juice and wine or stock into the pan and bring to the boil, stirring constantly. Boil for 5 minutes or until the liquid has reduced slightly.
- Reduce the heat to moderate, return the escalopes to the pan and cook for 1 minute.
- Stir in the beurre manie, a little at a time, until the sauce thickens.
- Transfer to a serving dish, garnish with lemon and parsley and serve at once.
Note – the photo is for Veal Milanese as we don’t have a photo for this recipe.