Veal Scallops With Lemon And Capers

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 4 (3 ounce) veal scallops
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 3 lemon slices, 1/4 inch,halved
• 1 teaspoon drained capers
• 1 tablespoon butter
• 1 teaspoon minced fresh parsley

1. In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
2. In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
3. Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
4. Transfer to a platter and keep warm, covered.
5. Add wine, lemon and capers to the skillet and simmer for 1 minute.
6. Swirl in butter and parsley and pour the sauce over the veal.
7. Serve with buttered rice and steamed broccoli and carrots.

flour, salt, veal scallops, olive oil, white wine, lemon slices, capers, butter, parsley

Taken from www.food.com/recipe/veal-scallops-with-lemon-and-capers-62602 (may not work)