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
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In shallow bowl or place, combine flour, S&P and stir to combine.
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Quickly dredge veal in flour mix, shake to remove excess.
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Heat oil until very hot, but not smoking.
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Add butter and working quickly, cook veal until golden on both sides, about 1 min each.
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Transfer to plate and set aside.
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Deglaze pan with wine and bring to a boil, scraping brown bits.
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When wine has reduced by half, add chicken stock, garlic, lemon and capers and cook 5 mins, or until sauce has slightly thickened.
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Whisk in salt, 3/5 T. butter and parsley.
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When butter has melted, return the veal to pan and cook until heated through and the sauce has thickened, about 1 min.
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Garnish with parsley and serve