lemonvealscallopini

1 1/2 lbs. veal eye round, cut across into eight equal slices

1/2 cup Flour

Salt, and fresh ground black pepper

3 tbsp olive oil

2 cups chicken stock

14 tbsp. cold butter cut into small pieces r

1 1/2 tsp. tbsp lemon juice

1 tbsp finely chopped parsley

Place each piece of veal between two sheets of plastic wrap and beat to 1/4 to 1/8 inch thick with the flat side of a mallet. Preheat oven to 200

Salt and pepper then dredge lightly with flour. Working in 3 small batches heat 1 tbsp of oil in skillet over med - high heat and cook veal until brown around edges (about 1 min.). Transfer each piece to a wire rack over a pan in the oven and keep warm. Add stock to skillet and whisk to incorporate any brown bits from the pan. Continue to cook over med-high heat (about 12 mins) until stock is reduced by about half. Whisk in butter a few pieces at a time until incorporated. Add lemon juice and salt and pepper to taste and continue to cook until slightly thickened (about 5 min) Add parsley and stir to combine. Return veal to sauce to heat thru. (about 2-3 min) Divide between 4 plates and serve immediately.