8 veal cutlets from the leg
Salt and white pepper
1 cup AP flour
1 teaspoon each granulated garlic and onion
1 teaspoon ground sage
3 large eggs
¼ cup EVOO
1 lemon, thinly sliced
½ cup crisp Italian white wine
½ cup chopped flat parsley
½ cup chicken stock or bone broth
2 tablespoons butter
Juice of 1 lemon
½ cup heavy cream
Prepare all your ingredients and set near the stove, including juicing a lemon and slicing a lemon, as this recipe moves fast. You will need a 14-inch or your largest nonstick skillet. Use a transfer platter to keep the veal warm if you need to make it in two batches based on pan size.
Pound veal to ¼ inch with mallet and season with salt and white pepper on both sides.
In a shallow dish, combine flour with granulated garlic and onion and sage.
In a second shallow dish, whisk up the eggs.
In the large skillet, heat a thin layer of EVOO on just-over medium heat. Coat the veal in the flour and shake off excess. Dip in eggs and cook 3 minutes, then turn and cook 2 minutes more. Keep on warm platter covered with foil. Brown thin slices of lemon in the pan, then add wine and reduce by half, 1 minute. Add half the parsley, the stock or bone broth, butter and lemon juice, then reduce heat to low, stir in cream and slide veal into sauce for 1 minute. Turn in sauce and place on platter. Arrange the sliced lemon on top and garnish with remaining parsley.