Veal Scallopini in Lemon Sauce (Rome)

Meat

Ingredients

Veal Scallopini - 12 small

Flour

Parma ham - 1/4 pound slice

Butter - 6 tbsps

Parsley, finely chopped - 2 sprigs

Juice of 1 lemon

Hot stock - 2 1/2 tbsps

Carefully but thoroughly beat the scallopini until thin and flat but not broken and sprinkle them with flour. Cut the ham into strips. Heat two thirds of the butter in a wide pan; add the ham and the veal. Turn up the heat and fry the meat quickly - it will take only a few minutes. Salt lightly. As soon as the meat is done, remove it to a heated serving dish and keep hot.

Add the parsley, lemon juice, the remaining butter and the stock to the pan. Stir well and as soon as the sauce is bubbling, pour it over the veal. Serve immediately.

Serves 6