Veal Scaloppine with Parmesan

Instructions

1. Step 1: Season the veal cutlets generously on both sides with salt and freshly ground black pepper. This is essential for building flavor in the dish.
2. Step 2: Pour the flour onto a large plate. Dredge each veal cutlet in the flour, shaking off any excess. This will give the veal a light crust when cooked.
3. Step 3: Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter has melted and starts to sizzle, it’s time to add the veal.
4. Step 4: Add the veal cutlets to the skillet, being careful not to overcrowd the pan. You may need to work in batches. Cook each side for about 2 to 3 minutes, until golden brown and cooked through.
5. Step 5: Transfer the cooked veal cutlets to a warm plate and cover to keep warm while you prepare the sauce.
6. Step 6: Add the chicken broth to the skillet and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly, which will concentrate the flavors.
7. Step 7: Return the veal to the skillet and sprinkle each piece with Parmesan cheese. Cover the skillet and allow the cheese to melt, about 1 to 2 minutes. This creates a delicious, cheesy crust.
8. Step 8: Transfer the veal onto serving plates and pour any remaining sauce over the top. Garnish with chopped parsley for a fresh, vibrant touch.
9. Step 9: Serve immediately with lemon wedges on the side for an extra burst of flavor. Lemon juice can be squeezed over the veal just before eating.