Instructions: Some cooks like to cover the veal for the last 2 minutes of cooking, which softens the outer crust of the batter. Others prefer a slight crisp to the coating. Preheat the oven to 180 deg. F. Have ready an ovenproof platter.

Have ready:
1 pound veal scaloppini slices, cut a little more than 1/4 " thick, pounded to less than 1/4 "

Dredge in:
1/2 c flour

Shake off the excess. Beat together in a bowl until frothy and thick:

3 large eggs
6 tbsp grated Parmesan cheese
1 1/2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper

Heat in a large skillet over medium-high heat:

1 1/2 tbsp olive oil
1 1/2 tbsp unsalted butter

Dip the floured scaloppini into the egg batter and place in the hot pan. Cook the scaloppini in batches, being careful not to crowd the pan. Cook until nicely browned, 1 1/2 to 2 minutes each side. Remove to the platter and keep warm in the oven. Repeat, adding ore oil and butter to the pan as needed, until all the scaloppini are cooked.

When they are all done, return them to the pan and sprinkle with

Juice of 1 large lemon (1/4 to 1/3 cup)

Reheat, either covered or uncovered, and cook or 1 minute more to blend with the lemon. Season with Salt and ground black pepper to taste. Serve immediately with chopped fresh parsley and lemon wedges.

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