Lemon Scaloppine

Method

1. Finely chop the onion. Heat oil in a pan, add the onion and pine nuts, and toast lightly.
2. Add the cleaned escarole, season with salt, and cook until wilted and slightly crispy.
3. Dredge veal slices in flour, shaking off excess.
4. In another pan, melt margarine (or butter) with a drizzle of oil and thyme. Cook the veal for about 2 minutes per side. Remove veal and keep warm.
5. Add lemon juice, lemon zest, orange zest, a splash of water, and a splash of orange juice to the pan. Stir in a little flour to thicken the sauce.
6. Return the veal to the pan and coat with the sauce.
7. Serve the scaloppine with the escarole.