Ingredients

　　Four 3-ounce veal cutlets

　　1/4 cup stone-ground whole-wheat flour

　　1/2 teaspoon salt

　　1/4 teaspoon ground black pepper

　　2 tablespoons olive oil

　　3 tablespoons dry white wine

　　2 tablespoons butter

　　2 tablespoons fresh lemon juice

　　2 teaspoons grated lemon zest (peel)

　　2 sprigs fresh parsley

　　Tenderize the cutlets by pounding them thin with a mallet or meat tenderizer. Mix together the flour, salt, and pepper on a plate and dredge the cutlets in the mixture, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil, then the cutlets. Cook until lightly browned, about 1 minute a side. Remove the cutlets to a plate, and cover with aluminum foil to keep warm. Add the wine to the skillet and cook for about 30 seconds. Add the butter and lemon juice, and cook for about 1 minute more, until the butter has melted. Plate the cutlets, pour the sauce on top, sprinkle with lemon zest, and garnish with parsley sprigs.

　　Cooks' Note

　　Thin veal cutlets are sometimes labeled veal “scaloppine.” For quick-cooking veal dishes such as this, the cutlets should be pounded to a thickness of less than 1⁄8 inch. Put them between sheets of wax paper or plastic wrap. If you don’t have a meat tenderizer or mallet, you can use the side of a cleaver or the bottom of a flat skillet.

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