Veal Scaloppine - cooking recipe

Ingredients

3/4 c. stone ground cornmeal
1/2 tsp. coarsely ground black pepper
4 veal scaloppine (about 1/2 lb.), pounded thin
1/2 c. low-fat buttermilk
2 Tbsp. olive oil
1 Tbsp. plus 1 tsp. margarine
1/4 c. fresh lemon juice
2 Tbsp. chopped Italian parsley or cilantro
4 thin lemon slices
1/2 c. seeded and diced ripe tomatoes

Preparation

Mix cornmeal with pepper in a bowl.
Dip veal in buttermilk and dust lightly with cornmeal mixture on both sides.
Shake off excess.
Melt oil and 1 tablespoon margarine in a nonstick skillet over low heat.
Raise heat to medium and saute veal in 2 batches for about 2 minutes on each side, or until lightly golden.
Do not overcook.
(Add a bit more oil, if necessary for the second batch.) Remove veal to a hot serving platter.
Pour off any fat or particles in skillet.
Melt remaining teaspoon of margarine.
Add lemon juice, 1 tablespoon parsley and lemon slices.
Cook over medium heat in a skillet for a minute, swirling skillet once or twice.