Categories: Main Dish, Meat

Ingredients

• 1/2 cup flour
• 2 t. salt
• 1/2 t. pepper
• 4 veal scallops, about 3/4 lb, pounded to 1/8 inch thick
• 1.5 T. veg oil
• 5 T. butter
• 1 c. white wine
• 1/2 c. chicken stock
• 1 garlic clove, chopped
• 1 lemon, juiced
• 2 T. drained capers
• 1 T. chopped parsley leaves

Directions

1. In shallow bowl or place, combine flour, S&P and stir to combine.

2. Quickly dredge veal in flour mix, shake to remove excess.

3. Heat oil until very hot, but not smoking.

4. Add butter and working quickly, cook veal until golden on both sides, about 1 min each.

5. Transfer to plate and set aside.

6. Deglaze pan with wine and bring to a boil, scraping brown bits.

7. When wine has reduced by half, add chicken stock, garlic, lemon and capers and cook 5 mins, or until sauce has slightly thickened.

8. Whisk in salt, 3/5 T. butter and parsley.

9. When butter has melted, return the veal to pan and cook until heated through and the sauce has thickened, about 1 min.

10. Garnish with parsley and serve

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