Veal Cutlets w/ Lemon

Nonna PaolaNonna Paola lives in Milano. She’s retired and occasionally cooks for fun for weddings. We met her in Brooklyn through her son, who’s a freelancer journalist for Italian media. He and his wife just had their first baby, so we got to thinking that meant all Paola’s cooking tricks were now officially italian grandmother cooking tricks. That’s when we got really excited. Lucky for all of us she was kind enough to take some time away from the baby to share a few easy home recipes that can be done in half hour.

lemon veal_title_e

• 1/2 pound veal cutlet
• juice of 1/2 lemon
• parsley
• butter
• flour
• salt & black pepper
• dash of dry white wine
pound the veal cutlets gently until they’re thin
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cut the veal to smaller piece (2” squares) and lightly flour them;
make 2 small cuts on each piece to avoid it curl later in the pan

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heat olive oil and butter, then brown the veal a few minute each side

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 add lemon juice and scraped lemon zest; add salt & pepper

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pick parsley leaves (stems are bitter) and chop finely, then add to the pan before plating

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