Scaloppine al Vino Bianco (Veal in White Wine, Butter and Lemon Sauce)

• 2 pieces Veal cutlets, thin escalopes
• 40 g Plain flour
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 150 ml White wine, dry
• 30 g Butter, cold
• 1 medium Lemon
• 10 g Fresh flat-leaf parsley

1. Pat the veal dry. Put the flour in a shallow bowl and season it with the salt and pepper.
2. Finely chop the parsley. Zest the lemon, then squeeze the juice; keep both ready by the hob.
3. Heat the olive oil in a large frying pan over a medium-high heat. Dust the veal lightly in the seasoned flour, shaking off the excess.
4. Pan-fry the veal for 1 to 2 minutes per side until just cooked through and lightly golden. Transfer to a warm plate.
5. Pour in the white wine and bring to a lively simmer, scraping up any browned bits. Reduce for 3 to 5 minutes until slightly syrupy and the alcohol smell has cooked off.
6. Lower the heat and whisk in the butter a little at a time until the sauce looks glossy. Stir in the lemon juice and a pinch of lemon zest, then taste and adjust with a little more salt and pepper if needed.
7. Return the veal to the pan and turn to coat in the sauce for 30 to 60 seconds. Sprinkle over the parsley and serve straight away with the sauce spooned on top.

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