Lemon-Parsley Sauce
Makes About 3⁄4 Cup, Enough For 1 Recipe Veal Scaloppini
Ingredients
2 teaspoons vegetable oil
2 shallots, minced
1-1⁄2 cups low-sodium chicken broth
2 tablespoons minced fresh parsley
2 tablespoons unsalted butter, cut into 4 pieces
Salt and pepper
1–2 tablespoons lemon juice
Instructions
- 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.
- After transferring last batch of cutlets to platter, pour sauce into now-empty skillet and bring to simmer, scraping bottom of pan with wooden spoon to loosen any browned bits. Off heat, whisk in parsley and butter and season with salt, pepper, and lemon juice to taste. Pour sauce over cutlets and serve.
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