INGREDIENTS

INSTRUCTIONS

Place veal pieces between 2 sheets of waxed paper and pound with a mallet
until they're thin. Season with salt and pepper. Place the beaten egg in a
wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal
in the egg. Remove, letting the excess egg drip off. Place each scallop in
the flour, and coat lightly. Remove the scallops from the flour, and hold
them in a single layer. Add 4 tablespoons of the butter to a saute pan
large enough to hold the 6 scallops in a single layer. Melt the butter over
medium-high heat. When it foams, add the veal. Saute, turning once, until
the scallops are golden on the outside. Remove the scallops and hold in a
single layer. Spill the butter out of the saute pan, and return the pan to
high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very
low. Swirl in the butter until the sauce is thickened. Add the reserved
veal to the pan, turning them until they are coated with the sauce. Divide
scallops among 2 plates, pour remaining sauce over them, serve immediately.
This recipe yields 2 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G06 broadcast 04-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-06-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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