| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Veal scallops |
|
|
All purpose flour |
| 1 |
c |
Canned beef broth |
| 1/2 |
c |
Canned low-salt chicken broth |
| 2/3 |
c |
Dry Sherry |
| 2 |
tb |
Fresh lemon juice |
| 4 |
|
Garlic cloves; chopped |
| 1/2 |
ts |
Worcestershire sauce |
|
|
Minced fresh parsley |
INSTRUCTIONS
Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large
skillet over medium-high heat. Season veal with salt and pepper. Dredge
veal in flour, shaking off excess. Add veal to skillet in batches and saute
until golden brown and cooked through, about 1 minute per side. Transfer
veal to platter. Cover with foil and keep warm.
Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same
skillet. Bring to boil over high heat, scraping up any browned bits from
skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour
sauce over veal. Sprinkle with parsley and serve.
Serves 4.
Bon Appetit December 1991
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