Veal Escalopes with Lemon

Put the escalopes between two sheets of greaseproof paper and beat heartily with a meat mallet or rolling pin until they are thin. Trim the escalopes to size, then coat in the flour seasoned with salt and pepper. Make sure both sides are evenly coated. Melt the butter with the oil in a large, heavy-based frying pan. Add the escalopes and fry for 3-4 minutes on each side until tender. During cooking, press the escalopes constantly with a fish slice to help prevent any shrinkage and keep them as flat as possible. Transfer the escalopes to a warm serving platter, cover and keep warm.

Add the lemon juice and wine to the pan and stir to combine with the cooking juices. Bubble vigorously for a minute or two, then add salt and pepper to taste. Pour over the escalopes, garnish with lemon slices and parsley sprigs and serve immediately.

Note: If you donÕt have a pan large enough to cook all four escalopes together, use either two frying pans or cook two at a time keeping them warm while you are cooking the second batch.