Veal Escalope Fried in Butter

Veal escalope fried in butter: thinly pounded veal, lightly floured and pan-fried in butter until golden. The veal is mild and tender, the butter adds a nutty, caramelised fat richness, and the preparation is simple and direct. Often finished with lemon. The wine needs enough acidity to cut the butter, enough mineral character to engage the mild veal, and a body that matches without overwhelming the lean, delicate escalope.