- 1 lb Veal or Chicken, sliced about 1/4" thick
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 3/4 tsp sweet paprika
- Zest of 1/2 Lemon
- Salt and pepper to taste
- 2 TB Olive oil
- 3 TB Butter
- 3 TB Pinot Grigio
- 1 TB Finely chopped fresh parsley
- Optional - 1 Lemon, thinly sliced (garnish)
Mix Flour, salt pepper and paprika together on a plate
Pound veal between 2 sheets of waxed paper until they are about 1/8 inch thick.
Dry Scaloppine with paper towels, then dredge in flour and shake off excess.
Heat 1 TB oil and 1 TB butter in a large skillet over medium heat. When butter and oil are sizzling, brown veal slices, a few at a time, on both sides.
Remove and keep warm.
Add oil between batches as needed.
When veal is browned, remove to a plate and tent.
When all veal has been browned remove skillet from heat and add wine and any remaining butter, scraping browned bits from bottom of pan.
Add Parsley and return to reduced heat; cooking till slightly thickened; about 5 minutes
Plate veal and spoon pan sauce over.
Garnish with lemon slices.