Ingredients:
- 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
Preparation:
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.
Veal Recipes
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Veal Marsala Recipe
Veal Parmesan
Veal with Mushrooms
Veal Violine with Swiss Cheese
Breaded Veal with Egg
Meatloaf with Veal Recipe
Cannelloni with Ground Veal
Veal Cutlets in Cream
Roast Veal with Mushrooms
Veal Stroganoff Stew Crockpot
Polynesian Veal
Slow Cooked Veal Roast
Veal Recipes
Veal Chops
Veal Cutlets and Scallops
Slow Cooker Recipes | Casseroles | Main Recipe Index
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