Veal Scaloppine
Veal Scaloppine is an moderately easy dinner. Made with 3/4 c. stone ground cornmeal, 1/2 tsp. coarsely ground black pepper, 4 veal scaloppine (about 1/2 lb.), pounded thin, 1/2 c. low-fat buttermilk and 2 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Mix cornmeal with pepper in a bowl.
Dip veal in buttermilk and dust lightly with cornmeal mixture on both sides.
Shake off excess.
Melt oil and 1 tablespoon margarine in a nonstick skillet over low heat.
Raise heat to medium and saute veal in 2 batches for about 2 minutes on each side, or until lightly golden.
Do not overcook.
(Add a bit more oil, if necessary for the second batch.) Remove veal to a hot serving platter.
Pour off any fat or particles in skillet.
Melt remaining teaspoon of margarine.
Add lemon juice, 1 tablespoon parsley and lemon slices.
Cook over medium heat in a skillet for a minute, swirling skillet once or twice.
π· Perfect Pairings
Complete your meal with these
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