Ingredients:
1⁄2 cup all-purpose flour
salt and freshly ground black pepper
4 veal cutlet, about 6oz (180g) each, patted dry
4 tbsp butter
2 tbsp olive oil
1⁄4 cup dry white wine
1 cup veal or chicken stock
2 tbsp chopped parsley
lemon wedges, to serve

Method:
1 Preheat the oven to 200°F (100°C). Season the flour with salt and pepper to taste. One at a time, put a veal cutlet between 2 sheets of wax paper and pound with a rolling pin until very thin. Coat the veal on both sides with the flour, then shake off the excess; set aside.

2 Melt 1 1⁄2 tbsp of the butter with the oil in a large frying pan over medium heat until sizzling. Add 2 cutlets and cook for 1–2 minutes on each side, pressing down firmly with a spatula to keep the meat as flat as possible, until golden.

3 Transfer the veal to a plate and keep warm in the oven. Repeat with the remaining veal, adding 11⁄2 tbsp butter to the frying pan.

4 Add the wine to the pan, increase the heat, and let boil for about 1 minute. Add the stock and any juices from the plate of veal and continue boiling until the liquid is reduced by half. Stir in the parsley, remaining butter, and salt and pepper to taste.

5 Place the veal on dinner plates and top with the pan juices. Serve at once with lemon wedges for squeezing over the veal. good wIth Sautéed spinach or a green salad. Leftovers are delicious served cold: try slicing into strips and mixing with a tossed salad and dressing.

6 PrePare ahead The veal can be pounded in advance and refrigerated until required.

Veal scaloppine recipe