Veal piccata with lemon

Preparation:

Preparation: Beat the slices without thinning them too much, flour them lightly. Melt the butter in a saucepan and season the meat over high heat for 5 minutes, turning it several times. Salted. Dilute the juice of a lemon filtered through a sieve with the same amount of water, pour it into the pan, let it reduce a little and before removing from the heat, sprinkle with a sprig of very finely chopped parsley. Distribute three or four knobs of butter, let them melt completely and then switch off. Serve the piccatine covered with the sauce. Accompanying wines: Alto Adige Schiava DOC, Bolgheri Rosato DOC, Corvo Rosato VdT Di Sicilia.