| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Main dish, Italian, Meats | 4 | Servings |
INGREDIENTS
| 1 | lb | Veal scallops; pounded thin |
| Flour | ||
| Salt | ||
| Pepper | ||
| 3 | tb | Olive oil |
| 3 | c | Garlic; crushed |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| 3 | tb | Capers |
| 1 | Sm Lemon; peeled ,white remo | |
| 2 | tb | Butter |
| 4 | tb | Parsley; fresh |
INSTRUCTIONS
Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Enjoy, i hope this is what you are looking for. 9/20...11:00a cj :) FROM: CAROLE TOSO (TDRH33B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”