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Ingredients:
- 1 to 1 1/2 pounds thin veal scallops
- salt and freshly ground pepper
- 1/2 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 green onions, thinly slice
- 1 clove garlic, minced
- 2 tablespoons capers, rinsed and drained
- juice and zest of 1 lemon
- 1/3 cup dry white wine or chicken broth
- 1 tablespoon butter
- 1 tablespoon fresh chopped parsley, or 1 teaspoon died parsley flakes
- thinly sliced lemon, optional
Preparation:
In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add veal in a single layer and cook for about 1 to 1 1/2 minutes on each side. Remove to a warm platter and keep warm. Repeat with remaining veal.
To the hot skillet, add the green onions and garlic. Cook for 1 minute. Add capers, lemon juice, wine or chicken broth, remaining 1 tablespoon butter, and parsley. Simmer to reduce by about 1/2. Add veal back to the skillet, along with lemon slices, if using, and heat through.
Serve with pasta or rice.
Serves 4.
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