Also serve puréed winter squash and fettuccine tossed with sage and butter. For dessert, put out chilled grapes and a platter of anise biscotti with sweetened mascarpone cheese.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
Preparation
Step 1
Mix chopped Italian parsley, 1/2 teaspoon chopped garlic and grated lemon peel in small bowl. Season gremolata to taste with salt and pepper.
Step 2
Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over medium-high heat. Add veal to skillet and sauté until cooked through, about 2 minutes per side. Transfer veal to plates. Add remaining 1 tablespoon butter and 2 1/2 teaspoons garlic to skillet. Stir 30 seconds. Add lemon juice and bring to boil, scraping up any browned bits. Spoon sauce over veal; sprinkle with gremolata.
