Scaloppine alla vanda-veal with lemon glaze

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Gelardeerd+varkensgebraadimagesWhen last week I was strolling in the botanical garden of Nymphenburg /Münich, Germany, I already smelt the spring in the air maybe because I was surrounded by thousand varieties of citrus fruits in the Orangerie room. After coming home I felt like I need to eat something lemony. It felt in with that I had had fresh lemon, white wine and tarragon at home and also some veal in the fridge so I decided to make an excellent Italian dish what I ate in Rome on the other day the Scaloppine alla vanda-(veal filet with lemon glaze and rosemary).

Scaloppine  alla vanda-veal filet with lemon glaze
Some useful instructions: this dish is a wonderful lower-fat restaurant-quality dish and it is totally easy to make. I have to say I also like to add in a few tablespoons of capers or estragon and white wine and cook with the lemon glaze. If you are a lover of capers then add them in as it really adds to the flavour of this dish.
The lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the calf, and I would strongly suggest to double or even triple the glaze, and please be certain to use only dry breadcrumbs or rather flour as fresh will not stick to the veal as well.
Ingredients: 8 thin veal meat slices, 1 teaspoon of Dijon Mustard, 1  cup dry breadcrumbs or flour, 1/4 teaspoon thyme, 2 sprigs of rosemary, 1 or 2 eggs,
1/2 teaspoon garlic powder (or omit), 1/2 teaspoon seasoning salt, 2  tablespoon  olive oil for frying

for the lemon glaze:
1/4 cup  chicken broth, 2  tablespoons  fresh lemon juice, 1/4 teaspoon salt (can use more to taste), 5 thin lemon slices, fresh parsley, chopped (to taste), estragon

Directions:

1 In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2 Combine the dry bread crumbs or flour with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3 Dip the veal slices firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the meat.
4 Heat the olive oil in a skillet over medium heat.
5 Add in the veal slices and cook for about 10 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
6 For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
7 Add in lemon slices and parsley; mix to combine for about 1 minute.
8 Spoon the glaze/sauce over veal and serve. Delizioso!

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