Scaloppine al Limone (Veal with Lemon and White Wine)

Pound the veal cutlets between two sheets of plastic wrap to an even 4–5 mm thickness. Pat dry with paper towel.

Season the flour with a pinch of salt and pepper and spread on a plate. Dredge each cutlet lightly — press both sides into the flour and shake off any excess. Do not salt the veal directly before dredging; it draws moisture and makes the flour clump.

Heat the olive oil and 20 g of the butter in a large skillet over high heat until the foam subsides and the pan is nearly smoking.

Lay the veal in a single layer — work in batches rather than crowding the pan. Crowding drops the temperature and steams the meat instead of searing it. Cook 1–2 minutes per side until lightly golden. Transfer to a warm plate, tent loosely with foil, and repeat with any remaining cutlets.

Keep the pan over medium-high heat and pour in the white wine. Scrape up the browned bits from the base of the pan with a wooden spoon. Reduce by half, about 2 minutes.

Pull the pan off the heat. Add the lemon juice, then add the remaining 40 g of cold butter in small cubes. Swirl the pan steadily until the butter melts into a smooth, glossy emulsion. Do not return to the heat.

Taste and adjust salt. Return the scaloppine to the pan and turn to coat in the sauce.

Plate immediately. Top with thin lemon slices and chopped parsley. Serve at once — the sauce tightens as it cools.