Veal Scallops with Lemon
1 to 1 1/2 pounds veal scallops, pounded to flatten
flour
2 tablespoons olive oil
4 tablespoons butter
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
6 thin slices of peeled lemon
1 teaspoon dried tarragon
1 tablespoon dry white wine
salt and pepper
parsley sprigs and sliced lemon for garnish, optional
Heat butter and olive oil in skillet over medium heat. Dip veal scallops
into flour. Place veal in skillet; sauté quickly, turning once. Add lemon zest;
turn scallops again. Add lemon slices, tarragon, lemon juice, and wine. Turn
scallops several times to coat well; season with salt and pepper to taste.
Simmer for about 4 minutes; transfer to hot platter. Pour pan juices over the
veal and garnish with parsley sprigs and lemon slices, if desired.
Veal recipe serves 4.