Scaloppine al Limone

Pound the Veal cutlets between two sheets of parchment paper until very thin, about 3-4mm thick. Season both sides with Salt and Black pepper.

Lightly dredge each Veal cutlet in 00 flour, shaking off any excess.

Heat Extra-virgin olive oil in a large skillet over medium-high heat. Sear the Veal cutlets in batches for 1-2 minutes per side until golden brown. Do not overcrowd the pan. Remove cooked Veal cutlets and set aside on a plate.