Scaloppine al limone (Veal escalopes with zingy lemon sauce)

With one or two notable exceptions the last couple of weeks have been very gray in Zurich. I was lucky enough to find some veal escalopes that were marked down at my local grocery store. I often shop for my protein this way because it has the added bonus of making be notice cuts I wouldn't usually go for...

This is such a simple dish to prepare and the result was so delicious. I will be making it again for sure. With a simple salad of rocket it makes a wonderful light meal.

Ingredients for one person:
Veal escalopes (I had four small ones)
2-3 tablespoons of flour
Oil or butter to fry
Half a lemon, juice and zest cut off &chopped with a paring knife
1 small glass of white wine or 1/2 of stock
Ca. 20 grams of cold butter, cut into pieces
A few sprigs of flat leaved parsley, roughly chopped
Salt and pepper

1. Place your flour on a flat dish and season with salt and pepper. Dredge both sides of the escalopes in them making sure to pat off any excess.
2. Preheat a non stick frying pan to medium high heat and add your fat of choice. Fry the escalopes on both sides until just done. This should take 2-3 minutes on both sides and they should be slightly browned. Take out of the pan and keep warm.
3. Put the pan back on the heat, add your juice, chopped zest and the wine or stock and deglaze the pan. Let the alcohol cook off and the sauce reduce for 4-5 minutes. Stir in the butter and adjust the seasoning.
4. Add your parsley at the last minute (if using) and pour over the warm escalopes to serve.