Veal Scallops With Lemon And Capers

1. 1

   In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.

2. 2

   In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.

3. 3

   Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.

4. 4

   Transfer to a platter and keep warm, covered.

5. 5

   Add wine, lemon and capers to the skillet and simmer for 1 minute.

6. 6

   Swirl in butter and parsley and pour the sauce over the veal.

7. 7

   Serve with buttered rice and steamed broccoli and carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.