When 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).
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
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!