Fast and delicious, from the April 2011 Food and Wine. My only issue (and this is my flaw, not the recipe’s) is that I only had 3/4 lb. of veal, but I made the original amount of sauce. And I was having one of those rebellious moments when I decide measuring is for suckers, so I ended up with a too-oily sauce drenching the veal. Once I scooped it off the veal post-photo, it was fine in a smaller quantity. I’d make this again, just less sauce.

I was also out of shallots, so I used red onion.

1/4 cup extra-virgin olive oil
2 medium shallots, minced
4 garlic cloves, minced
4 anchovy fillets, minced (I used about 1 Tbsp anchovy paste instead)
6 cups small flat-leaf parsley sprigs
3 tablespoons fresh lemon juice
4 tablespoons unsalted butter
Salt and freshly ground black pepper
1 1/4 pounds veal scaloppine (8 pieces), pounded 1/8 inch thick
All-purpose flour, for dusting
Vegetable oil, for frying
2 1/2 tablespoons Japanese crushed roasted sesame seeds (see Note at bottom)

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