Ingredients

Before you start

For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the cornstarch and shake off the excess.
2. Heat the butter and oil in a pan over medium heat, taking care not to let them burn. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
3. Pour the warm broth into the pan, cover, and cook over low heat 5-6 min. Take out the garlic, add the lemon juice, then cook 1 min. Add salt and pepper to taste.
4. Sprinkle with chopped parsley then serve on the warmed plates.

Recommended side dishes

• "Rösti"
• Roasted Asparagus
• Sautéed Mushrooms
• Glazed Carrots
• Sautéed Zucchini