Easy Veal Vermouth

• 2 lbs veal scallops, trimmed and flattened
• salt and pepper
• flour
• 12 cup butter
• 12 cup green onion, finely chopped
• 13 cup parsley, finely chopped
• 34 cup dry vermouth

1. Season veal with salt and pepper.
2. Coat scallops with flour, removing any excess flour.
3. Brown in skillet with the butter and remove scallops from skillet when done.
4. Add onions, parsley, and return scallops to skillet and add the Vermouth.
5. Bring to boiling and allow to simmer for about 5 minutes, keeping skillet covered during first couple minutes.

veal scallops, salt, flour, butter, green onion, parsley

Taken from www.food.com/recipe/easy-veal-vermouth-34213 (may not work)