Veal Milano

Ingredients

1 tbsp plain flour
¼ tspn white pepper
1 lemon
½ cup butter
½ tspn salt
1 pound thinly sliced veal
½ cup dry white wine
½ cup chopped parsley

Sauce

1 dspn butter
½ cup dry white wine
2 egg yolks

Method

Coat veal in seasoned flour, saute veal in butter, add wine, lemon and chopped parsley, simmer for 20 minutes. Remove and place on dish, keep warm. Discard lemon. Slowly beat butter, beaten egg yolks and add wine, stir constantly. Cook over low heat. Pour over veal and serve immediately. Garnish with parsley and lemon slices.

Memories

This Italian veal dish is great for a small to medium dinner party. It was one my mother would occasionally make for smaller gatherings - not that we had many of those. It was either the whole extended family or nothing for my little mama. But this was a dish I liked to cook as a young married woman, impressing my friends with easy-to-prepare restaurant quality food. It put me in touch with my Italian heritage and I could pretend that it was one of my mother’s favorites. Veal, if cooked the right way and with the right accompaniment, is tasty and versatile. In Italian restaurants, I steer away from pastas and pizzas and chicken dishes, always preferring the veal dishes. I think Italians are the best cooks of veal.

Bon appetit.