Yield: 4 servings
|1 pounds||Veal scallops; pounded thin|
|3 tablespoons||Olive oil|
|3 cups||Garlic; crushed|
|½ cup||Dry white wine|
|½ cup||Chicken broth|
|1 \N||Sm Lemon; peeled ,white remo|
|4 tablespoons||Parsley; fresh|
Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm.
Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to ⅓-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Enjoy, i hope this is what you are looking for.
9/20..⅑:00a cj :) FROM: CAROLE TOSO (TDRH33B)