1. 1

   Step 1

   Pound the 8 veal slices using a meat mallet to make them uniform.

2. 2

   Step 2

   In a non-stick pan, heat 2 tablespoons of oil with a portion of the 50 g of butter.

3. 3

   Step 3

   Place the veal slices in the pan and sear them over high heat on both sides.

4. 4

   Step 4

   Season the meat with salt and pepper to taste during cooking.

5. 5

   Step 5

   Remove the slices from the pan and set them aside on a plate.

6. 6

   Step 6

   Grate the lemon zest and squeeze the juice.

7. 7

   Step 7

   In the remaining pan drippings, pour in the lemon juice, the remaining butter, and 20 g of flour.

8. 8

   Step 8

   Mix well to create a smooth sauce.

9. 9

   Step 9

   Return the veal slices to the pan and let them simmer in the sauce for a few minutes.

10. 10

    Step 10

    Serve the scaloppine hot, garnished with the grated lemon zest.

Space/arrow keys: next or previous step