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.