Easy Italian Recipes

 MAKES 4 SERVINGS

- 3 tablespoons all-purpose (plain) flour
- Sea salt and freshly ground pepper
- 2 tablespoons unsalted butter 1 tablespoon olive oil
- 1 lb (500 g) veal scallops, each about 1/4 inch (6 mm) thick
- 1/3 cup (3 fI oz/80 ml) dry white wine such as Pinot Grigio
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh

The term piccata refers to a thin veal slice, which is what Lombardian cooks use to prepare this traditional Milanese dish. It is the perfect addition to a spring menu, served with fresh asparagus or English peas as a contorno. If you like, add 1 tablespoon capers, rinsed and chopped, to the sauce when you stir in the parsley.

In a wide, shallow dish, stir together the flour, 1 teaspoon salt, and a few grinds of pepper and then spread the seasoned flour in the dish. In a large frying pan over medium-high heat, melt the butter with the olive oil. While the butter is melting, lightly dust as many of the veal scallops with the seasoned flour as will fit in the pan in a single layer, shaking off the excess. Place them in the pan and cook until nicely browned on the first side, about 2 minutes. Turn the veal and brown on the second side, about 1 minute longer. Transfer the veal to a warmed platter and cover to keep warm. Cook the remaining veal in the same way.

When all of the veal slices have been cooked and removed from the pan, raise the heat to medium-high, add the wine and lemon juice, and bring to a boil. Deglaze the pan, scraping up any browned bits from the pan bottom, and cook until the liquid is slightly thickened, about 3 minutes. Stir in the parsley.

Pour the hot pan sauce over the veal and serve at once.

Buon appetito !