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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A dish to remind you of the wonders of lemon and parsley.
A friend wondered about veal scallopini. I confessed I had never made it -- at least not that I remembered -- and a search of Food52 revealed Veal Scallopine with Lemon and Parsley. I did feel that innate guilt as I skulked around the Whole Foods meat department in search of thin cuts of veal -- but this dish quickly turned me. I know I should feel sad about that. I do a little. (If you don't eat veal, you could try this with a thinly pounded pork cutlet or chicken breast.)
This is one of those dishes that reminds me of the magic of parsley, which can be written off as a meh garnish but elevates so many dishes. You really do want the meat in the pan for just a few minutes, so be sure your parsley is nice and chopped and at the ready.
This took literally five minutes and was insanely flavorful -- a tangy dance between lemons and herbs and the delicate slice of meat. I served it with vegetables after a pasta course I will tell you all about next week.
4 slices veal, pounded thin
1 to 2 tablespoons butter
2 tablespoons lemon juice
1 handful parsley, chopped
2 to 3 tablespoons water
1 pinch salt
Photo by James Ransom
Spick and Span
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