Probably my favorite way to prepare veal cutlet. Simple, quick and super tasty. No exact quantities for most things, but it should be easy enough to follow. I served asparagus with the veal, but really it could be any side dish you want.
1. Rinse the asparagus and pat dry. Snap off the woody part at the bottom by holding the middle part of the stem in your left hand then bending the end gently with your right until is naturally snaps.
3. Put some plastic wrap on a cutting board. Lay the veal cutlet in a single layer then cover with a new section of plastic wrap. Tenderize the cutlets a bit (you don’t want them paper thin). Peel back the top layer of plastic and season with salt and pepper. Put the plastic wrap back in place. Using the plastic “sandwich” turn all the cutlets at once and tenderize the other side. Peel off the top layer of plastic wrap and season this side of the cutlets.
4. Melt some butter in a large pan and add some olive oil, Add the cutlets. Once you can see the edges start turning white (should not take long) turn them over. Squeeze lemon juice over the seared side of the meat. Deglaze the pan with a bit of white wine then reduce until it turns into a sauce. Make sure to baste the meat with the liquid as it cooks.