For ➍600 g veal cutlets or scaloppini
10 cl lemon juice
3 tbs olive oil
fresh rosemary & garlic to taste
salt
Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and 1 tbs of the olive oil for 30 m.
When it comes time to cook them heat the marinade, oil and herbs to taste in a skillet. When the mixture is bubbling briskly add the meat. Cook briskly, turning the meat once, and finish cooking it over a more moderate flame, sprinkling it with more lemon juice if need be. The cooking time should be quick, just a few minutes.
Serve with a glass of dry white wine, good bread or some pasta.
*white wine variation: 600 g veal cutlets or scaloppini, 10 cl dry white wine, 3 tbs olive oil, flour, salt, fresh sage, garlic and lemon juice to taste.
Salt and flour the slices of meat, brown them in some of the olive oil, then add the wine and continue cooking over a brisk flame until it has evaporated. Reduce the flame and continue cooking the meat until done, adding 2 tbs of water or broth to keep it from drying out. Just before you remove it from the flames, sprinkle it with minced sage and garlic, and lemon juice to taste, and the remaining oil.
