Recipe adapted for kosher cooking from Epicurious



  • Boil stock and wine in a saucepan until reduced by about half
  • Whisk together flour and water in a separate cup, then whisk into stock and wine mixture
  • Stir the mixture as it boils, for around one minute. Remove from heat and stir in schmaltz, lemon juice, salt and pepper to taste. Keep sauce warm while you prepare the scaloppini
  • Cut veal into 3-inch pieces, and pat dry with a paper towel
  • Lightly oil a grill pan or heavy-bottomed skillet, until very hot. While the pan is heating up, rub the veal with pepper. Grill the veal without crowding the pan, about thirty seconds on each side, or until browned, then transfer onto a platter.
  • Add the lemon slices to the pan, and heat until lightly browned (about one minute/side)
  • Stir parsley into the warm sauce and pour over veal. Serve immediately.