VEAL ESCALOPES WITH LEMON SAUCE

Preparation Method :

• Place each escalope between pieces of wet greaseproof paper.
• Beat it firmly with a rolling pin until each is twice its original size.
• In a large, shallow dish, marinate the escalopes in lemon juice for atleast 30 minutes, baste occasionally.
• Remove the escalopes from the dish and pat dry with absorbent paper. Rub them all over with salt and pepper.
• In a large frying pan, melt butter over moderate heat.
• Fry the escalopes until they are lightly browned.
• Transfer to a dish and keep them warm.
• Pour the remaining lemon juice and the wine or stock into the pan and bring to the boil by stirring. Boil until the liquid reduced slightly.
• Reduce the heat to moderate and return the escalopes to the pan. Cook for atleast 3 minutes.
• Add the butter-and-flour paste to the pan (a little at a time ) and cook for further 1 minute, stir constantly.
• Remove the pan from heat and transfer to a warmed serving dish. Garnish with parsley and serve.