Title: SCALOPPINE AL LEMON
Categories: Meats
Yield: 6 servings

1 1/2 lb Veal scallops, cut 3/8″
-thick and pounded until
-1/4″
Thick
Freshly ground black pepper
2 tb Flour
2 tb Margarine
2 tb Olive oil
3/4 c Beef stock, fresh or canned
6 Paper thin lemon slices
1 tb Lemon juice

Source: MAINBEEF.ZIP

Season the veal scallops with pepper, then dip them in flour and
shake off excess. In a heavy skillet, melt margarine with olive oil
over moderate heat. When foam subsides, add veal scallops four or
five at a time, and saute them until golden brown. Transfer the veal
scallops to a plate. Pour off most of the fat from the skillet,
leaving a thin film on the bottom. Add 1/2 cups beef stock and let
boil briskly for a few minutes, stirring constantly. Scrape in any
browned bits clinging to the bottom and sides of the pan. Return the
veal to the skillet and arrange lemon slices on top. Cover skillet
and simmer over low heat for 10 to 15 minutes or until veal is tender
when pierced with a knife. Transfer scallops to a heated platter and
surround with lemon slices. Add the 1/4 cup of remaining beef stock
to the juices in the skillet and oil briskly until stock turns to a
syrupy glaze. Add the lemon juice and cook, stirring, for 1 minute.
Pour sauce over scallops. Serves 6.

Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above, but cooking time will be increased
to 45 minutes to an hour over low heat or until tender.

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