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Ingredients
- 1Â 1/2 lb Veal scallops, cut 3/8" thick & pounded till 1/4" thick
- Â Â Pepper, black
- 2 Tbsp. Flour
- 2 Tbsp. Margarine
- 2 Tbsp. Extra virgin olive oil
- 3/4 c. Beef stock, fresh or possibly canned
- 6 slc Lemon, paper thin
- 1 Tbsp. Lemon juice
Directions
- Season the veal scallops with pepper, then dip them in flour and shake off excess. In a heavy skillet, heat margarine with extra virgin olive oil over moderate heat. When foam subsides, add in veal scallops four or possibly five at a time, and saut them till golden.
- Transfer the veal scallops to a plate. Pour off most of the fat from the skillet, leaving a thin film on the bottom. Add in 1/2 c. beef stock and let boil briskly for a few min,stirring constantly. Scrape in any browned bits clinging to the bottom and sides of the pan.
- Return the veal to the skillet and arrange lemon slices on top. Cover skillet and simmer over low heat for 10 to 15 min or possibly till veal is tender when pierced with a knife.
- Transfer scallops to a heated platter and surround with lemon slices. Add in the 1/4 c. of remaining beef stock to the juices in the skillet and oil briskly till stock turns to a syrupy glaze.Add in the lemon juice and cook,stirring,for 1 minute.Pour sauce over scallops.
- Note: Veal cubes (stewing meat) may be substituted. Lb. as flat as possible. Follow directions above, but cooking time will be increased to 45 min to an hour over low heat or possibly till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 94 | 53% |
| Total Fat 10.57g | 13% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 61mg | 20% |
| Sodium 206mg | 9% |
| Potassium 307mg | 9% |
| Total Carbs 5.12g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.84g | 1% |
| Protein 15.86g | 25% |
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