Lemon escalopes: the recipe that everyone likes

1. Take the veal slices, place them on a cutting board and cover with a sheet of baking paper. Use a meat tenderizer to lightly pound the slices and soften the meat without breaking it, starting in the center and working outward, keeping an even pressure.

2. Pour some flour into a bowl, sift the slices through it making sure to cover them evenly on both sides, shaking them lightly to remove excess flour.

3. Place a large frying pan on the stove and turn the heat on to medium-low. Add extra virgin olive oil to the pan and let it heat until it starts to sizzle slightly. Once the oil is hot, turn up the heat slightly, at which point with the help of tongs, arrange the floured slices in the pan making sure not to overlap them.

4. Allow the slices to brown for 2-3 minutes on one side until golden brown. Turn the slices with tongs and brown them on the other side for another 2-3 minutes until golden brown. Using a pinch of salt and pepper, adjust the flavor of pan-seared cutlets according to personal taste.

5. Reduce the flame slightly and add the lemon juice directly to the pan. Finish cooking the slices with the lemon juice for a few minutes until the sauce thickens slightly.

6. Turn off the heat and transfer the lemon escalopes to a serving plate. Serve immediately garnishing with a few lemon slices.