SCALOPPINE VEIL FOR CHRISTINA

take slices thick one finger of veil very fresh/ or pieces not too big of chicken breast ( like big buttons) kick it to give it tenderness

then massage every slice with salt and black pepper put into the flour ( white flour double zero) up and down

very large pan put into a generous piece of natural butter ( normal butter not aromatic or salted) put into the pan the slices very quick turn up and down

than you have 3 possibility + white wine or + cognac + lemon

I prefere white wine a generous glass of wine is ok for 5 slices of veil then let it breath away check if veil is ready than salt and pepper again

( if you see the sauce is dry put into more butter and then a little bit of wine again, ) took of the veil from the pan

in the sauce remained if the sauce is dessicated put butter if is watery put a little bit of flour

then put the slices again but if the sauce is ok you can just taste it if need some salt or pepper that 's all!!!

ask me if something is not clear ok?