Scaloppine al Limone

Ingredients

• Veal or chicken cutlets (1 pound, thinly sliced)
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (1/2 cup)
• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Garlic (2 cloves, minced)
• White wine (1/2 cup)
• Chicken broth (1 cup)
• Lemon juice (1/4 cup, freshly squeezed)
• Fresh parsley (2 tablespoons, chopped for garnish)

Instructions

1. Season the veal or chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off any excess flour.
2. In a large skillet, heat the olive oil and butter over medium-high heat until hot.
3. Add the cutlets to the skillet and cook until golden brown on both sides, approximately 3 minutes per side. Remove the cutlets from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
5. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
6. Add the lemon juice and chicken broth, bringing the mixture to a simmer.
7. Return the cutlets to the skillet, spooning some of the sauce over them. Simmer for about 5 minutes, or until the sauce has thickened slightly.
8. Remove from heat, sprinkle with chopped parsley, and serve hot with the sauce drizzled over the top.