Scaloppine Al Limone with Vegetables

For Scaloppine al Limone with vegetables, flatten veal cutlets slightly, season with salt and pepper, turn in flour and fry briefly in hot oil on each side. Remove and keep warm.

Squeeze one lime, peel the other, remove fillets. Finely chop parsley. Pour frying fat from pan, add salt with lime juice and soup, bring to a boil, reduce for about 4 minutes. Beat in 2 tablespoons butter. Stir in lime fillets, lime zest and chopped parsley. Season sauce with salt and pepper. Add cutlets and let stand.

Boil finger carrots with a little salted water until al dente, add sugar snap peas 5 minutes before end of cooking and steam. Heat 1 tablespoon butter, toss vegetables in it.

Arrange scaloppine with vegetables, pour lime sauce with lime fillets over it.

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