Yelta's Veal Limone

Ingredients

• 1.veal schnitzel, not too large
• 2.salt
• 3.black pepper, freshly ground
• 4.flour, for dusting
• 5.oil or butter, for frying
• 6.250 gram mushrooms, sliced
• 7.lemon juice, fresh
• 8.cup chicken stock
• 9.parsley, chopped

Method

1. 1.Season the veal with the salt and pepper.
2. 2.Place between two pieces of waxwrap and roll with a rolling pin until each slice is paper thin.
3. 3.Dust each schnitzel lightly with flour and sear very quickly on each side in hot butter or oil.
4. 4.Set aside and keep warm.
5. 5.In same pan, sauté the mushrooms, adding a little more oil or butter if needed.
6. 6.Spoon mushrooms over reserved veal.
7. 7.To remaining pan juices, add the lemon juice and stock and cook a few minutes.
8. 8.Taste and adjust seasoning if necessary.
9. 9.Just before serving, add stock to veal and heat through.
10. 10.Sprinkle with chopped parsley.

Notes

• 'Waxwrap' in original — interpreted as cling film or wax paper used to pound the veal thin.
• Lemon juice is given as a range (1 to 2 lemons) — start with 1 and adjust to taste.
• Chicken stock quantity is a range (½–¾ cup) — add gradually to reach desired consistency.