Recipe - Veal Scallops With Lemon And Capers

One fourth cup Allpurpose flour
One half teaspoon Salt
Four; (3ounce) veal
; scallops, each
; about 1/8 inch
; thick
1 tablespoon Olive oil
One half cup Dry white wine
Three; (1/4inch) lemon
; slices, halved
1 teaspoon Drained bottled capers
1 tablespoon Unsalted butter
1 teaspoon Minced fresh parsley leaves

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. In a
large nonstick 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. Turn the veal and saute it for 30 seconds more, or until it is
pale golden and just springy to the touch. Transfer the veal to a platter
and keep it warm, covered. Add to the skillet the wine, the lemon, and the
capers and simmer the mixture for 1 minute. Swirl in the butter and the
parsley and pour the sauce over the veal.

Serves 2.

Gourmet May 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.