Lemon Parsley Sauce

By mariannefeldman

Published May 1, 2006.
Makes about 3/4 cup.
WHY THIS RECIPE WORKS:
When developing our veal scaloppini recipe, we discovered that a decidedly unglamorous product, Adolph's Tenderizer, turned reasonably priced supermarket cutlets into cutlets every bit as tender as those found in restaurants. But cooking them was still a challenge—we wanted nicely browned cutlets for our veal scaloppini recipe, but flouring and browning both sides overcooked the meat. The answer? We floured and browned just one side of the cutlet and cooked the second, unfloured side only briefly.

Ingredients

• LEMON-PARSLEY SAUCE
• INGREDIENTS
• 2 teaspoons vegetable oil
• 2 medium shallots , minced (about 1/3 cup)
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons unsalted butter , cut into 4 pieces
• Salt and ground black pepper
• 1 - 2 tablespoons fresh lemon juice from 1 lemon

Preparation

Step 1

INSTRUCTIONS
1. Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add broth and increase heat to high; simmer rapidly until liquid is reduced to 3/4 cup, about 8 minutes. Set aside.

2. After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Off heat, whisk in parsley, butter, and salt, pepper, and lemon juice to taste. Pour sauce over cutlets and serve immediately.