2 pounds veal scallops, pounded very thin
freshly ground black pepper to taste
flour
1/2 stick butter
3/4 cup beef stock or beef broth
1 lemon, sliced wafer thin
1 tablespoon lemon juice
Season the veal with the pepper, then dredge it in the flour and shake off the excess. In a heavy skillet, melt the butter over medium heat, then add the veal and saute for about 2 minutes on each side until golden brown.
Remove the veal from the skillet, add 1/2 cup of the beef stock, bring it to a fast boil, and boil for 1-2 minutes, stirring constantly and scraping the bottom of the pan.
Return the veal to the skillet and arrange the lemon slices on top of it. Reduce heat to low, cover, and simmer for 10-15 minutes, until the veal is tender.
Remove the veal to a heated platter and surround with the remaining lemon. Pour the rest of the beef stock into the skillet and boil until the stock is reduced to a glaze. Add the lemon juice and cook, stirring, for 1 minute. Pour the mixture over the veal.
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Mangia!!!!
Originally Submitted
4/4/2008
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