Active Time

　　20 min

　　Total Time

　　30 min

　　Grill the veal while the noodles boil so both are ready at the same time.

　　

Ingredients

Makes 8 servings

　　

For sauce

1 1/4 cupslow-fat chicken stock or low-sodium fat-free chicken broth

　　1/3 cup dry white wine

　　1 tablespoon all-purpose flour

　　2 tablespoons water

　　1 tablespoon unsalted butter

　　1 tablespoon fresh lemon juice

　　2 tablespoons chopped fresh flat-leaf parsley

　　

For veal

2 lb veal cutlets (also called scallopini; 1/4 inch thick)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1 lemon, thinly sliced

　　Accompaniment:buttered noodles with chives

　　

Special Equipment

a well-seasoned ridged grill pan

　　

Make sauce:

Step 1

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

　　

Prepare veal:

Step 2

Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

　　

Step 3

While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

　　

Step 4

Stir parsley into warm sauce and pour over veal.

　　

Nutrition Per Serving

Each serving (not including noodles) contains about 143 calories and 2 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　• If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between 2 sheets of plastic wrap with a rolling pin.