Veal Cutlets with Lemon Sauce - Fesa di Vitello al Limone

Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour. When it comes time to cook them heat the marinade, oil, and herbs to taste in a skillet, and when the mixture is bubbling briskly add the meat. Cook briskly, turning the meat once, and finish cooking it over a more moderate flame, sprinkling it with more lemon juice if need be. The cooking time should be quick, just a few minutes.

Variation:

• 1 1/3 pounds (600 g) veal cutlets or scaloppini
• 1/2 cup dry white wine
• 3 tablespoons olive oil
• Flour
• Fresh sage, garlic, and lemon juice to taste
• Salt.

Salt and flour the slices of meat, brown them in some of the olive oil, then add the wine and continue cooking over a brisk flame until it has evaporated. Reduce the flame and continue cooking the meat until done, adding a tablespoon or two of water or broth to keep it from drying out. Just before you remove it from the flames, sprinkle it with minced sage and garlic, and lemon juice to taste, and the remaining oil.

The wine? In either case I'd likely go for a white, perhaps a Colli Albani.