Scaloppine Al Lemon
- 1 1/2 pounds veal cutlets
- 2 tablespoons flour, all-purpose
- 2 tablespoons margarine
- 2 tablespoons olive oil
- 3/4 cup beef stock prefer veal stock if possible
- 1 tablespoon lemon juice
- 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.
veal cutlets, flour, margarine, olive oil, beef stock prefer, lemon juice
Taken from recipeland.com/recipe/v/scaloppine-al-lemon-45285 (may not work)