Veal Scallopini is typically dredged in flour, fried, then covered in a sauce of butter and lemon. For this version, I simply substituted quinoa flour for white flour, then squeezed fresh lemon juice over the cooked meat. Some versions of Scallopini (or Francaise) use egg to adhere the flour to the meat, or even to create a batter that is later fried, but this simplified preparation lets the delicate flavor of the veal shine through. It's much lower in calories as well!
If you do want to have more of a sauce, try mixing together the pan drippings with some lemon juice and a bit more salt. If there aren't enough drippings to make a sauce, deglaze the pan with some beef broth while it's still hot.
1 pkg veal cutlets (mine had 5 pieces in it)
1/2 cup quinoa flour
2 Tbsp olive oil
juice of 1/2 lemon
1/2 cup chopped fresh parsley
salt and pepper
Heat the oil over medium heat in a large frying pan (cast iron would be good). Pour the flour onto a dinner plate, add salt and pepper to taste and mix lightly. Nestle one piece of veal at a time into the flour, and flip to cover both sides with the flour/salt/pepper mixture. The moisture in the veal will help a thin layer of flour adhere.
Pan fry the veal slowly until the edges have browned and the centers are no longer pink. The slow heat prevents the oil from becoming damaged and unhealthy. On my stove this took about 10 minutes.
Remove the veal to a serving platter, and sprinkle with parsley and lemon juice. Serve warm.
(Note: This recipe can also be made with chicken)
Shared with Made From Scratch Monday at Living With Food Allergies and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and the Hearth and Soul Hop at Premeditated Leftovers and Allergy Free Wednesday at The Tasty Alternative and Gluten Free Wednesday at the Gluten Free Homemaker and Pennywise Platter at The Nourishing Gourmet.