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2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Preparation

Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

Источник: https://www.epicurious.com/recipes/food/views/veal-chicken-or-fish-francese-with-lemon-and-wine-374531

Вкусное блюдо и праздничное. Никакой возни, отлично для гостей.


Ingredients

10 pieces of veal shank, about 3/4 pound each, tied
Salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
6 medium carrots, cut into
1/4-inch dice 4 celery ribs, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1 1/2 cups dry white wine
4 cups water
1/4 cup tomato paste

Season the veal shanks with salt and pepper. Dust them with flour, shaking off the excess. In a large skillet, heat the olive oil. Add 5 of the veal shanks and cook over moderate heat until richly browned, about 4 minutes per side. Transfer the shanks to a roasting pan that's large enough to hold them all in a single layer without crowding. Repeat with the remaining shanks.

Preheat the oven to 300°. Add the carrots, celery and onions to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the wine and boil uncovered over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the water and tomato paste and bring to a boil. Pour the contents of the skillet over the shanks.

Cover the roasting pan with foil. Transfer the shanks to the oven and braise for 2 hours and 45 minutes, or until the meat is very tender. Transfer the shanks to a large, rimmed baking sheet. Discard the strings and cover the shanks with foil. Increase the oven temperature to 350°.

Cover the roasting pan with foil. Transfer the shanks to the oven and braise for 2 hours and 45 minutes, or until the meat is very tender. Transfer the shanks to a large, rimmed baking sheet. Discard the strings and cover the shanks with foil. Increase the oven temperature to 350°.

Meanwhile, reheat the veal shanks in the oven until hot, about 7 minutes. Transfer the shanks to plates, ladle the sauce on top and serve.
Make Ahead
The shanks can be refrigerated in their sauce for up to 3 days. Add a little water to the pan before reheating.
Suggested Pairing
This rich, meaty dish needs a rich, meaty wine, such as a Sangiovese from southern Italy.


Источник: http://www.foodandwine.com/recipes/slow-braised-osso-buco?xid=NL_DISH021017

Источник: http://tasty-wife.livejournal.com/62319.html#cutid1 Еще не готовила, но очень хочу. Выглядят совсем на мой вкус:

Ингредиенты:
600 гр. мясного фарша
2 шарика моцареллы (примерно 300 гр)
1 репчатый лук
10 маслин без косточек (мелко порезать)
1/4 пучка мелко-порубленного базилика (или любой другой травки на ваш вкус, можно и сухих специй добавить)
1-2 стол. ложки хлебных крошек (я мелко режу горбушку багета)
1 яйцо
1-2 стол. ложки оливковое масло
соль-перец по вкусу

Приготовление:
1. Нашинковать лук и поджарить до золотистого цвета.
2. Смешать фарш с оливками, хлебной крошкой, травкой-специями, оливковым маслом, яйцом. Добавить соль-перец по вкусу.
3. Разрезать моцареллу на 8 пластинок (довольно толстых)
4. С двух сторон облепить ломтик моцареллы фаршем, так чтобы моцарелла полностью скрылась за фаршем.
5. Поджарить котлетки на среднем огне 7-8 минут.
6. Подавать с салатом или просто со свежими овощами.