Ingredients
1
1/4 cups low-fat chicken stock or low-sodium fat-free chicken broth
2
tbsp chopped fresh flat-leaf parsley
2
lb veal cutlets (also called scallopini; 1/4 inch thick)
Special equipment: a well-seasoned ridged grill pan
Accompaniment: buttered noodles with chives
Directions
2.
Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
4.
Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
5.
While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
6.
Stir parsley into warm sauce and pour over veal.
8.
If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between 2 sheets of plastic wrap with a rolling pin.
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