Scaloppine al Limone (Veal Cutlets with Lemon Sauce)

• 300 g Veal cutlets, thin cutlets
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 40 g Plain flour
• 1 tbsp Extra virgin olive oil
• 50 g Unsalted butter
• 120 ml Dry White Wine
• 120 ml Chicken stock
• 1 large Lemon, juicy
• 10 g Fresh parsley

1. Pat the veal dry, then season both sides with the salt and pepper. Put the flour on a plate and lightly coat the cutlets, shaking off any excess. Juice the lemon and finely chop the parsley.
2. Heat the olive oil and 20 g of the butter in a large frying pan over a medium-high heat until the butter foams. Fry the veal in a single layer for 45 to 60 seconds per side, just until lightly golden and only just cooked through. Transfer to warm plates.
3. Pour the wine into the pan and simmer for 1 to 2 minutes, scraping up any browned bits, until reduced by about half. Add the chicken stock and simmer for 2 to 3 minutes until slightly reduced. Lower the heat to medium-low.
4. Whisk in the remaining butter a little at a time until the sauce looks glossy and lightly thickened, without letting it boil. Stir in most of the lemon juice, then taste and add a little more if you want it sharper. Return the veal to the pan for 30 to 60 seconds to warm through and coat in the sauce.
5. Spoon the sauce over the veal and finish with the parsley. Serve straight away with extra lemon from the remaining juice if you like.

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