Scaloppine Al Lemon

1. 1

   Season the veal scallops with pepper, then dip them in flour and shake off excess.

2. 2

   In a heavy skillet, melt margarine with olive oil over moderate heat.

3. 3

   When foam subsides, add veal scallops four or five at a time, and saute them until golden brown.

4. 4

   Transfer the veal scallops to a plate.

5. 5

   Pour off most of the fat from the skillet, leaving a thin film on the bottom.

6. 6

   Add 1/2 cups beef stock and let boil briskly for a few minutes, stirring constantly.

7. 7

   Scrape in any browned bits clinging to the bottom and sides of the pan.

8. 8

   Return the veal to the skillet and arrange lemon slices on top.

9. 9

   Cover skillet and simmer over low heat for 10 to 15 minutes or until veal is tender when pierced with a knife.

10. 10

    Transfer scallops to a heated platter and surround with lemon slices.

11. 11

    Add the 1/4 cup of remaining beef stock to the juices in the skillet and oil briskly until stock turns to a syrupy glaze.

12. 12

    Add the lemon juice and cook, stirring, for 1 minute.

13. 13

    Pour sauce over scallops.

* Per serving · 4 servings · Values may vary.

No additional tips available.