1 pound Veal scallops; pounded thin Flour Salt Pepper 3 Tablespoons Olive oil 3 cups Garlic; crushed 1/2 cup Dry white wine 1/2 cup Chicken broth 3 Tablespoons Capers 1 Small Lemon; peeled, white removed 2 Tablespoons Butter 4 Tablespoons Parsley; fresh
Yield: 4 servings
Dust the veal with flour. Season with salt and pepper. Saute in the oil till lightly browned, about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds. Add wine or sherry and bring to boil. Reduce to 1/3-cup. Stir in capers and lemon. Return to boil. Swirl in the butter and parsley. Dip the veal slices into the sauce, place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices.