Paillard di Vitello

Instructions

1. 1

   Between two sheets of plastic wrap, pound the veal lightly to get it as thin as possible. Don't let it break through.

2. 2

   Coat the veal slices lightly on both sides with some of the olive oil. Season with salt and set aside.

3. 3

   Heat the remaining olive oil in a skillet over medium-high heat. When it shimmers, add the onion, crushed red pepper and garlic. Cook until the garlic is fragrant--about a minute.

4. 4

   Add the remaining ingredients except the butter and bring to a light boil. Hold at a light boil for ten seconds (only!), then remove from the stove. The sauce will seem too runny and unfinished, but that's how you want it.

5. 5

   Whisk the butter into the sauce and set aside, but keep it warm.

6. 6

   Put the veal paillards on the preheated grill or broiler rack. When the veal has browned in spots--turn it over and cook the other side a little less than the first side. This will take less than a minute total--perhaps less than 30 seconds. Don't overcook or the veal will be tough!

7. 7

   Place the veal on pre-warmed plates and spoon some of the sauce over it.