Ingredients

makes 4 servings

　　2 large eggs

　　2 tablespoons milk

　　1 teaspoon salt, plus more for seasoning the sauce

　　1/2 teaspoon freshly ground black pepper, plus more for seasoning the sauce

　　4 portions Veal, Chicken, Turkey, or Pork Scallopine (page 248)

　　All-purpose flour

　　1/3 cup olive oil

　　1/3 cup vegetable oil

　　6 tablespoons unsalted butter

　　1 lemon, cut into very thin slices, pits removed

　　1/2 cup dry white wine, see page 246 for guidance

　　Juice of 1 lemon

　　2 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth

　　2 tablespoons chopped fresh Italian parsley

　　

Step 1

Whisk the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper together in a wide bowl until blended. Dredge the scallopine in flour to coat both sides lightly and tap off the excess flour. Heat the olive and vegetable oils in a large skillet over medium heat. Dip into the egg batter as many of the scallopine as will fit in the pan without touching. Let excess batter drip back into the bowl and place them into the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes. Adjust the heat as the scallopine cook so they brown slowly and evenly, with a steady bubbling. (If the heat is too high, the egg coating will scorch and the bits of batter that stick to the pan will burn, turning the sauce bitter.) Drain the scallopine on a paper-towel-lined baking sheet and repeat with the remaining scallopine and egg coating.

　　

Step 2

Remove the pan from the heat and pour off the oil. Carefully wipe out the pan with a wad of paper towels and add half the butter. When the butter is melted, return the pan to the heat and scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden, about 3 minutes. Scoop the lemon slices out and set them aside. Add the remaining 3 tablespoons of the butter, the wine, and lemon juice and bring to a vigorous boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil, and cook until reduced by about half, about 5 minutes. Tuck the scallopine into the sauce and simmer until the sauce is velvety and the scallopine are heated through, about 4 minutes. Sprinkle with the chopped parsley and divide the scallopine among warm serving plates. Spoon some of the sauce over each serving and decorate the tops with the reserved lemon slices.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.