Veal Scallops with Lemon and Capers

1. 1

   In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess.

2. 2

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

3. 3

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

4. 4

   Transfer the veal to a platter and keep it warm, covered.

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

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