Recipe for Veal escalopes with butter and lemon

Vitello al burro el limone from Gennaro’s Italian Year by Gennaro Contaldo, published by Headline.

Serves 4

4 veal escalopes, each about 150g (5oz), thinly sliced

Salt and pepper

Plain flour for dusting

50g (2oz) butter

4 tbsp extra-virgin olive oil

Juice of 1½ lemons, plus a few slices of lemon, thinly sliced, zest and pith removed

100ml (3½ fl oz) white wine

Season the meat with salt and pepper, and dust them with flour, shaking off any excess.

In a large frying pan, heat the butter and extra-virgin olive oil, then add the veal escalopes and lemon slices, and cook for a couple of minutes on each side.

Add the lemon juice and white wine, shaking the pan to make the sauce creamy.

Remove the meat and lemon slices and arrange on a serving dish or on 4 plates. Pour over the sauce from the pan and serve immediately.