Recipe by Rivky Kleiman

Veal Scaloppini

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Meat Meat
Medium Medium
6 Servings
Allergens

Contains

- Gluten - Wheat
45 Minutes
Diets

No Diets specified

Ingredients

Veal Scaloppini

  • 2 tablespoons fresh parsley

  • 2 tablespoons margarine, cut in pieces

  • juice of 1 lemon (1–2 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

Fry the Veal

1.

In a medium bowl, combine flour with salt and pepper.  Dredge one side of the veal scaloppini in the flour.

2.

Heat oil in a large frying pan over high flame.  Fry the veal, floured side down, for a minute and a half.  Turn over and fry one additional minute.  Remove veal from frying pan and place on a large, warm platter.

Prepare the Sauce

1.

Reduce heat under frying pan to medium-high heat so the sauce doesn’t boil out entirely, and add minced shallots. Sauté for three minutes. 

2.

Add chicken broth. Increase flame to high and boil for 8 minutes, scraping the bottom occasionally, allowing the sauce to reduce by half. 

3.

Then add parsley, margarine, lemon juice, salt, and pepper. Mix well.

4.

Pour liquid over meat. Cover loosely with foil until ready to serve.

Veal Scaloppini

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