Scaloppina al limone

So trying out a new local Italian restaurant (minestrone, swordfish) did not remain without some effect. A few weeks later, I prepared a minestrone myself (see next post), and suddenly I fancied eating veal scallops, which I prepared with lemon and served with stuffed zucchini (see previous post). For the meat Harry's Bar Cookbook served me well. I used cilantro instead of parsley.

Scaloppina al limone

Serves 2

See Harry's Bar Cookbook (which I didn't follow faithfully - Harry says to preheat the oven at 200 °C - I did not use the oven)

Veal Scallops
Lemon juice
Olive oil
Butter
Flour for dredging
Salt, pepper
Parsley (I used cilantro)

Coat the veal scallops with some flour, remove excess flour.

Heat the olive oil - add the meat and cook over hight heat as rapidly as possible, Harry says, not more than 2 minutes each side.

Remove meat from pan (and place it in the oven to cook some more briefly - I cooked longer in the pan), scrape off excess fat, meat and flour, crank up the heat, add some stock or water, add lemon juice, pepper and salt, cook for a minute or so to make a sauce from all of this.
At the last moment add the parsley until it wilts.

Serve at once.