Veal Cutlets Gremolata
- 2 lemons
- 1/4 cup minced fresh flat-leaf parsley
- 3 garlic cloves, minced
- 8 veal scallops, about 1 1/2 lb. total, pounded to about 1/4-inch thickness
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 3/4 cup dry white wine
Grate 1 Tbs. zest from the lemons and squeeze 2 Tbs. juice. Set the juice aside. In a small bowl, stir together the zest, parsley and garlic. Set aside.
Cook the veal
Season the veal with salt and pepper. In a large fry pan over medium-high heat, melt 1 1/2 Tbs. of the butter. Add half of the veal and cook, turning once, until browned, about 2 minutes total. Transfer to a plate. Repeat with 1 1/2 Tbs. of the butter and the remaining veal.
Prepare the sauce
In the same fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Add half of the gremolata and cook, stirring constantly, for 1 minute. Add the wine and stir, scraping up the browned bits from the pan bottom. Cook the sauce until reduced by half, about 2 minutes. Stir in the reserved lemon juice and season with salt and pepper.
Return the veal and any juices from the plate to the pan and simmer to heat through, 1 to 2 minutes. Sprinkle with the remaining gremolata and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).