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1
Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin.
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2
Season with salt and pepper.
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3
Place the beaten egg in a wide, shallow bowl.
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4
Place the flour on a wide plate.
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5
Dip the pounded veal in the egg.
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6
Remove, letting the excess egg drip off.
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7
Place each scallop in the flour, and coat lightly.
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8
Remove the scallops from the flour, and hold them in a single layer.
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9
Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer.
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10
Melt the butter over medium-high heat.
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11
When it foams, add the veal.
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12
Saute, turning once, until the scallops are golden on the outside.
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13
Remove the scallops and hold in a single layer.
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14
Spill the butter out of the saute pan, and return the pan to high heat.
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15
Add the white wine and reduce it to 1/2 cup.
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16
Turn heat to very low.
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17
Swirl in the butter until the sauce is thickened.
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18
Add the reserved veal to the pan, turning them until they are coated with the sauce.
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19
Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
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20
Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
