I received an inquiry from a reader several years ago for this recipe. I’ve printed a formula for what I presumed to be a basic version of the dish. ‘I’ve discussed this dish with many of the chefs of New York’s Italian restaurants and here is my version.
1/2 pound veal, preferably taken from the leg and cut into four thin slices for scaloppini
Salt and freshly ground pepper to taste
Flour for dredging
Peanut, corn or vegetable oil
2 eggs, beaten
1/2 cup chicken broth
2 tablespoons butter
2 lemon wedges
4 thin slices lemon
1 tablespoon finely chopped parsley
1 teaspoon paprika
1. Place the slices of veal between two sheets of wax paper and pound to about one-eighth of an inch thickness. Sprinkle meat with salt and pepper to taste. Dredge the scaloppini in egg to coat well on both sides in flour.
2. Add oil to a depth of about one-eighth of an inch in a large heavy skillet. Dredge the scaloppini in egg to coat well on both sides. Cook quickly in the hot oil until golden brown on both sides. Cook about one minute or less on the first side, turn and cook about two minutes on the other.
3. Quickly but carefully pour off the fat from the skillet, holding the meat back with a fork.
4. Return the skillet to the heat and add the chicken broth and butter, cooking over high heat to reduce quickly. Squeeze the lemon wedges into the sauce, then add the wedges. Turn the pieces of meat once in the sauce and transfer to a hot platter. Discard the lemon pieces and pour the sauce over the meat.
5. Sprinkle half of each lemon slice with parsley and dust the other half with paprika. Use as a garnish for the meat. Yield: 4 servings.