Nan’s Veal a Limone Delight

October 15th, 2014 No Comments Tags: ,

I divulged my meeting with no other than Mama Master Chef - Nan (my Mom) recently. She had her coach whistle out shrouded in the patience of Jobe showing me the ropes in her food-lovin’ kitchen. Even with failing vision she doesn’t miss a trick ensuring whatever is served out of her kitchen tastes delectable. Give this a try. You can make this a few hours ahead then heat it up when you’re ready to serve it.


8-10 pieces of veal scallopini, pounded thin
flour (for dusting veal)
2 lemons, washed
3/4 -1 cup white wine
salt and pepper to taste
canola oil

1) Prepare your veal by trimming off the fat and pounding until thin and cutting extra large pieces in half.
2) Add oil to the bottom of your frying pan and heat to high. Dust and season each piece of veal with flour, then salt and pepper to season. Flash fry each piece and remove cooked pieces to a separate plate. Set aside until serving. Will need to refrigerate if not used for a prolonged period of time.
3) Remove small sediment from the pan and add in a few tablespoons of flour and stir with a wire whisk until thick. Add in wine and continue whisking for a few minutes ensuring the sauce becomes thick (may need to add more flour).
4) Squeeze the juice of one lemon into your sauce and continue whisking. Remove any seeds from the sauce. Turn off element.
5) Before serving heat up meat and simmer the sauce. Add in each piece of veal ensuring each is coated with the sauce.

Ummmm YUM! My Mom has been whipping up this simple dish for years, so I haven’t really needed to learn to make it – shame on me. I guess the ball is now in my court to take it up a notch! Serve with a few kinds of veggies and potatoes, perhaps a green salad &/or some pasta on the side. Of course my Mom makes “all of the above” and sends us all home with yummy leftovers!

Thanks Mom!

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