Recipe - Veal With Sherry Sauce

2 tablespoon Butter; (One fourth stick)
2 tablespoon Olive oil
1 pound Veal scallops
All purpose flour
1 cup Canned beef broth
One half cup Canned lowsalt chicken
broth
2/3 cup Dry Sherry
2 tablespoon Fresh lemon juice
4 Garlic cloves; chopped
One half teaspoon Worcestershire sauce
Minced fresh parsley

Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large
skillet over mediumhigh heat. Season veal with salt and pepper. Dredge
veal in flour, shaking off excess. Add veal to skillet in batches and saute
until golden brown and cooked through, about 1 minute per side. Transfer
veal to platter. Cover with foil and keep warm.

Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same
skillet. Bring to boil over high heat, scraping up any browned bits from
skillet. Cook until sauce is reduced to Three fourths cup, about 10 minutes. Pour
sauce over veal. Sprinkle with parsley and serve.

Serves 4.

Bon Appetit December 1991

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