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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 recipe serves 4.
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