Veal Scallopine

"Pair this withMacarini Arneis... sensational!"

This is a simple dish to make, but you need to be careful about a few points.
1. The veal should be fairly thin, if it isn't give it a bash or two with a meat mallet.
2. Use a pan that will just hold the meat slices neatly, so that they don't stew, or the fat doesn't burn.
3. It needs to be served quickly.

Ingredients

• Salt and pepper for seasoning
• Plain (all purpose) flour
• Thin slices of veal
• Butter
• Olive oil
• One lemon, sliced
• A handful of fresh sage leaves

Method

Season the veal slices and toss in the flour to coat well.

Melt a knob of butter with an equal amount of olive oil in a frying pan. Fry the lemon slices for a minute or two, then remove.

Cook the veal in the frying pan, sealing quickly on each side. It should only take about 2 minutes.
Remove the veal to a warmed plate. Add some more butter to the pan if necessary and fry the sage leaves until crisp.Serve the veal with the sage leaves on top, garnished with freshly Buttered green vegetables..... Butter Makes it Better