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Veal Scaloppini with Lemon-Parsley Sauce the Cook's Illustrated Way

Veal Scaloppini with Lemon-Parsley Sauce the Cook's Illustrated Way is built on Veal Cutlets, Meat Tenderizer, Ground Black Pepper, Unbleached Flour, and Vegetable Oil Lemon Parsley Sauce. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2 1/2 lb
• 1 tbsp
• 1 tsp
• 1 1/2 cup
• 6 tbsp
• 2 tbsp
• 1 cup
• 2 can
• 1/2 cup

Method (preview)

1. 1

   Cook the veal in batches to avoid overcrowding the skillet; because the size of packaged cutlets varies, each batch may contain as few as three or as many as six cutlets.

2. 2

   If cutlets are thicker than 1/4 inch, place between tow sheets of plastic wrap or waxed paper and pound to even 1/4-inch thickness with skillet or meat pounder.

3. 3

   If some cutlets are thinner than 1/4-inch, pound to even 1/8- inch thickness than fold in half.

4. 4

   Blot cutlets dry with paper towels.

5. 5

   Sprinkle tenderizer and pepper evenly over both sides of cutlets.

6. 6

   Place flour in rimmed baking sheet and spread to thin, even layer.

7. 7

   Heat about a third of the oil in a large skillet over high heat until beginning to smoke.

8. 8

   Dredge first batch of cutlets in flour on one side only, shake off excess and place in skillet, floured side down, making sure cutlets do not overlap.

9. 9

   Cook, with out moving cutlets, until well browned, 1 to 2 minutes.

10. 10

    Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds.

11. 11

    Transfer cutlets to platter and tent lightly with foil to keep warm.

12. 12

    Repeat to cook remaining cutlets in batches, using additional oil for each batch.

13. 13

    If both sides are floured, either the veal becomes overcooked (and tough) or the second side turns out pasty and gummy.

14. 14

    Heat oil in medium saucepan over medium-high heat until shimmering.

15. 15

    Add spring onions (or shallots) and cook until beginning to soften, about 2 minutes.

16. 16

    Add broth and increase heat to high; simmer rapidly until liquid is reduce to about half the original amount, about 8 to 10 minutes.

17. 17

    Set aside.

18. 18

    After transferring the last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom.

19. 19

    Turn off heat, whisk in parsley, butter, and lemon juice.

20. 20

    Taste to see if you need any salt or pepper.

21. 21

    Pour sauce over cutlets and serve immediately.

22. 22

    Description: "Cook's Illustrated" staff devised a great way to prepare this dish using supermarket veal cutlets.

23. 23

    Cholesterol; 117mg Sodium.

24. 24

    Contributed to the FareShare Gazette by Art; 11 April 2006. www.fareshare.net