Piccata al limone

Pat the fettine di vitello dry with paper towels. Season both sides evenly with sale fino and pepe nero macinato.

Place the farina "00" in a shallow dish. Dredge each fettina di vitello lightly in the farina "00", shaking off any excess.

In a large skillet, heat the olio extra-vergine d'oliva and 40 grams of the burro non salato over medium-high heat until the butter is melted and slightly foamy.