| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1992 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | All-purpose flour |
| 1/2 | t | Salt |
| Four, 3-ounce veal | ||
| scallops each | ||
| about 1/8 inch | ||
| thick | ||
| 1 | T | Olive oil |
| 1/2 | c | Dry white wine |
| Three, 1/4-inch lemon | ||
| slices halved | ||
| 1 | t | Drained bottled capers |
| 1 | T | Unsalted butter |
| 1 | t | Minced fresh parsley leaves |
INSTRUCTIONS
In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the veal for 1 minute, or until it is pale golden. Turn the veal and saute it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal. Serves 2. Gourmet May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1748
Calories From Fat: 589
Total Fat: 66.1g
Cholesterol: 561.2mg
Sodium: 2488.9mg
Potassium: 2833.9mg
Carbohydrates: 104.6g
Fiber: 3g
Sugar: 28.8g
Protein: 156.1g