Veal Gremolata

• 3 tablespoons chopped fresh Italian parsley
• 3 teaspoons finely chopped garlic
• 1 1/2 teaspoons grated lemon peel
• 10 ounces thin veal scallops
• 2 tablespoons (1/4 stick) unsalted butter
• 1 1/2 tablespoons fresh lemon juice

1. Mix chopped Italian parsley, 1/2 teaspoon chopped garlic and grated lemon peel in small bowl.
2. Season gremolata to taste with salt and pepper.
3. Sprinkle veal with salt and pepper.
4. Melt 1 tablespoon butter in heavy large nonstick skillet over medium-high heat.
5. Add veal to skillet and saute until cooked through, about 2 minutes per side.
6. Transfer veal to plates.
7. Add remaining 1 tablespoon butter and 2 1/2 teaspoons garlic to skillet.
8. Stir 30 seconds.
9. Add lemon juice and bring to boil, scraping up any browned bits.
10. Spoon sauce over veal; sprinkle with gremolata.

fresh italian parsley, garlic, butter, lemon juice

Taken from www.epicurious.com/recipes/food/views/veal-gremolata-5724 (may not work)