Scaloppine al limone (Lemon Escalopes)

Melt a knob of butter in a pan together with the olive oil, if you prefer you can just use extra virgin olive oil. Dust the veal with flour, cook them for about 1 minute on each side depending on their thickness. Remove from the pan, place in a serving platter and set aside in a warm place.

In the same pan you fried the escalopes add a knob of butter or olive oil, a splash of dry white wine, let reduce quickly then add the juice of one lemon, salt and pepper to taste. Cook for a few minutes and then put the veal back in the pan for another couple of minutes. When serving, grate some lemon zest on them and chopped parsley.

For a gluten free version, simply use gluten free flour. The recipe can be modified adding other ingredients eg capers instead of lemon

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