Veal Scallops with Parsley, Lemon and Garlic

1. 1

   Combine minced parsley, grated lemon peel and garlic in small bowl.

2. 2

   Season with salt and pepper.

3. 3

   Melt butter in heavy large skillet over high heat.

4. 4

   Season veal with salt and pepper.

5. 5

   Add veal to skillet; saute until golden brown and just cooked through, about 1 minute per side.

6. 6

   Transfer veal to large plate.

7. 7

   Add vermouth to skillet; boil 1 minute, scraping up browned bits.

8. 8

   Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer .

9. 9

   Spoon sauce over veal.

10. 10

    Sprinkle remaining parsley mixture over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.