Veal scaloppine

Veal scaloppine

Ingredients/Components

• olive oil - 2 Tbsp
• plus 1 tsp - 1 Tbsp
• low-fat buttermilk - 1/2 c
• fresh lemon juice - 1/4 c
• thin lemon slices - 4 item
• coarsely ground black pepper - 1/2 tsp
• , pounded thin - 4 veal
• stone ground cornmeal - 3/4 c
• chopped Italian parsley or cilantro - 2 Tbsp
• seeded and diced ripe tomatoes - 1/2 c

How to make veal scaloppine:

Mix cornmeal with pepper in a bowl. Dip veal in buttermilk and dust lightly with cornmeal mixture on both sides. Shake off excess. Melt oil and 1 tablespoon margarine in a nonstick skillet over low heat. Raise heat to medium and saute veal in 2 batches for about 2 minutes on each side, or until lightly golden. Do not overcook. (Add a bit more oil, if necessary for the second batch.) Remove veal to a hot serving platter. Pour off any fat or particles in skillet. Melt remaining teaspoon of margarine. Add lemon juice, 1 tablespoon parsley and lemon slices. Cook over medium heat in a skillet for a minute, swirling skillet once or twice.

To serve, place a lemon slice on each scaloppine. Pour heated lemon sauce over veal and top each scaloppine with 2 tablespoons diced tomato. Garnish with remaining tablespoon of parsley.

Recipe categories: Main dish, Beef, Veal.