Veal Piccata

1. 1

   Dust scallops with flour, salt and pepper.

2. 2

   Heat 4 tablespoons butter plus 2 tablespoons olive oil in a large skillet over medium heat until bubbly.

3. 3

   Quickly brown veal, about 2 minutes each side. Remove to a warm platter and cover loosely with skillet cover. Prepare noodles according to package directions.

4. 4

   Drain.

5. 5

   Add lemon juice and parsley to skillet.

6. 6

   Remove from heat and swirl in remaining butter.

7. 7

   Arrange veal over noodles.

8. 8

   Pour butter sauce over all.

9. 9

   Garnish with lemon slices and parsley.

No additional tips available.