A lot of people shy away from veal. Some don’t like the idea of eating baby calf. Others simply find it too tough since most people overcook the meat. However, when done properly, veal scallopini (thinly sliced and pounded veal) is mouth-watering, especially when coupled with a simple sauce.

INGREDIENTS (for 2 people)

• ½ lb of Veal Scaloppini
  ½ cup of All Purpose Flour
• 3 Tbsp of Unsalted Butter
• 1/4 cup of White Wine
• Juice of ½ lemon, or more to taste
• 1 Tbsp of Parsley, chopped
• Salt and Pepper, to taste

METHOD
1) Preheat a large skillet over medium high heat, add the butter, let melt and turn slightly brown.
2) Season the veal on both sides with salt and pepper. Dredge them in flour, shake off the excess and place them in a single layer in the hot skillet.
3) Let the veal cook for about a minute on each side.
4) Remove the veal from the skillet and place on a plate.
5) Place the skillet back on the burner and turn the heat up to high.
6) Add the wine, season with a touch of salt and pepper, let the wine reduce by about half, add the lemon juice and parsley, cook it long enough so the sauce has thickened.
7) Spoon the sauce over the veal and enjoy!

Prepare pasta as usual. I use penne for this dish and saute for a minute or two in Italian dressing after it has been cooked al dente.

Garnish with sliced pickled beets and a spoonful of pesto. I also lay a streak of balsamic glaze in a corner for the pasta.