When Italian immigrants started restaurants, veal scaloppine became one of the most popular items on the menu. Home cooks soon discovered that it was an exquisite, simple dish for entertaining.
Scaloppine with Lemon Sauce: Dust the flattened and seasoned veal lightly with flour before cooking in the butter, as described. When cooked, set aside on a platter, cover with foil and keep warm. Add 1/3 cup lemon juice and 2 tablespoons chopped parsley to the pan, remove from the heat and swirl in an extra tablespoon of butter bit by bit. Pour over the veal and serve immediately.
Could probably do with more mushrooms if you are a real mushroom lover. - 07 Jul 2009