| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
|
|
Four; (3-ounce) veal |
|
|
; scallops, each |
|
|
; about 1/8 inch |
|
|
; thick |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Dry white wine |
|
|
Three; (1/4-inch) lemon |
|
|
; slices, halved |
| 1 |
ts |
Drained bottled capers |
| 1 |
tb |
Unsalted butter |
| 1 |
ts |
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
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