Epicurious to the rescue! I found this amazing dish on my fav cooking site. I served it wish asparagus and some fresh bread. The sauce is super easy and could easily be whipped up on a weeknight.
3/4 c chicken stock
1/3 c dry white wine
1 TBSP all-purpose flour
1/2 TBSP unsalted butter
1 TBSP fresh lemon juice + zest
2 TBSP chopped fresh flat-leaf parsley
1 lb veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced
Special equipment: a well-seasoned ridged grill pan
Boil stock and wine in a 2 quart heavy saucepan until reduced by about half, about 3 minutes. Whisk flour into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
Heat a nonstick skillet over medium high hear. sprinkle veal with salt and pepper. Cook veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.
Stir parsley into warm sauce and pour over veal.
7 WW PP per serving.