Sauteed Veal with Lemon-Garlic-Parsley Sauce

1. 1

   Place flour, salt and pepper in a pie plate, and mix well.

2. 2

   Dredge veal in the seasoned flour, shaking to remove any excess.

3. 3

   In medium saute pan, heat oil over high heat until hot but not smoking.

4. 4

   Add scallopine; saute until seared dark brown, 2 to 3 minutes a side.

5. 5

   Remove from pan; set aside.

6. 6

   Drain fat from pan, add garlic and saute, stirring, until tender but not browned, about 15 sec.

7. 7

   Add lemon juice, and bring to a simmer, stirring.

8. 8

   Add beef stock, and cook, scraping bottom of pan, until reduced by about half, about 4 minutes.

9. 9

   Stir in butter, remove from heat, season to taste with salt and pepper and stir in parsley.

10. 10

    Drizzle sauce over scallopine.

11. 11

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.