Scaloppine Al Lemon
1 1/2 lb Veal scallops, cut 3/8" Thick and pounded until 1/4" thick Freshly ground black Pepper 2 tb Flour 2 tb Margarine 2 tb Olive oil 3/4 c Beef stock,fresh or canned 6 Paper th...
Ingredients
- 11/2 lb veal scallops, cut 3/8"
- 2tbsp margarine
- 2tbsp olive oil
- 3/4cup beef stock,fresh or canned
- 6paper thin lemon slices
- 1tbsp lemon juice
Directions
- 1
1 1/2 lb Veal scallops, cut 3/8" Thick and pounded until 1/4" thick Freshly ground black Pepper 2 tb Flour 2 tb Margarine 2 tb Olive oil 3/4
- 2
Transfer the veal scallops to a plate.Pour off most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2 cups beef stock an
- 3
Scrape in any browned bits clinging to the bottom and sides of the pan
- 4
Return the veal to the skillet and arrange lemon slices on top
- 5
Cover skillet and simmer over low heat for 10 to 15 minutes or until veal is tender when pierced with a knife
- 6
Transfer scallops to a heated platter and surround with lemon slices
- 7
Add the 1/4 cup of remaining beef stock to the juices in the skillet and oil briskly until stock turns to a syrupy glaze.Add the lemon juice
- 8
Note: Veal cubes (stewing meat) may be substituted