4 veal cutlets, 4 oz. each
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
1 cup white wine
4 teaspoons flour
4 teaspoons butter
- In a skillet, heat olive oil over high heat and brown the veal cutlets quickly on each side. Remove from pan and transfer to a warm platter.
- Deglaze the skillet with the lemon juice to recover the pan drippings.
- In a separate saucepan, cook the butter with the flour to create a roux, being careful not to let it brown; stir constantly. The flour is cooked when it has whitened. Add white wine until smooth.
- Add the roux to the deglazed drippings, season to taste and serve over veal.