Skill required: Experienced Cook
Note: Grill the veal while the noodles boil so both are ready at the same time.
Sauce:
1 1/4 cups low-fat chicken stock
1/3 cup dry white wine
1 tablespoon all-purpose flour
2 tablespoons water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Veal
2 lb. veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced
Accompaniment: buttered noodles with chives
1. Sauce: Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
2. Whisk together flour and water in a cup, then whisk into stock.
3. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
4. Prepare veal: Cut veal into 3-inch pieces, then pat dry with paper towels.
5. Lightly oil grill pan and heat over high heat until just smoking.
6. While pan is heating, sprinkle veal with salt and pepper.
7. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.
8. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
9. Stir parsley into warm sauce and pour over veal.
Yield: 8 servings
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