Sherry-Lemon Veal Medallions

• 1 pound veal scallops, trimmed
• 1/4 cup all purpose flour
• 4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
• 2 1/2 teaspoons olive oil
• 2/3 cup canned low-salt chicken broth
• 1/3 cup dry Sherry
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced

1. Pound veal between sheets of plastic wrap to 1/8-inch thickness.
2. Cut veal into 16 equal pieces.
3. Sprinkle with salt and pepper.
4. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish.
5. Coat half of veal with flour mixture, shaking off excess.
6. Heat 1 teaspoon oil in large nonstick skillet over high heat.
7. Add veal; saute until beginning to brown, about 1 minute per side.
8. Place on platter.
9. Repeat with 1 teaspoon oil and remaining veal.
10. Heat 1/2 teaspoon oil in same skillet over high heat.
11. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits.
12. Add veal; turn to coat.
13. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme.
14. Simmer until sauce thickens slightly, about 3 minutes.
15. Season sauce with salt and pepper.
16. Transfer veal and sauce to plates and serve.

veal scallops, flour, thyme, olive oil, chicken broth, sherry, lemon juice, garlic

Taken from www.epicurious.com/recipes/food/views/sherry-lemon-veal-medallions-4456 (may not work)