1 1/2 pounds veal scallops, cut 3/8-inch thick
Freshly ground black pepper
2 tablespoons butter or margarine
3 tablespoons olive oil
1/2 cup chicken bouillon
1 lemon, cut in thin slices
Place scallops between 2 pieces of waxed paper. Pound flat with the side of a cleaver or any heavy object. Scallops should be only 1/4 inch thick.
Sprinkle salt and pepper on scallops. Dust with flour and shake off any excess.
Melt butter and oil in skillet over medium heat. Add veal scallops, a few at a time, and cook about 2 minutes on each side or until they are golden brown. Remove scallops and set aside.
Pour off most of fat from skillet. Add chicken bouillon and boil about 1 minute scraping up any brown bits on the bottom of the skillet.
Return veal to skillet. Place lemon slices on top. Cover with vac-control vale closed. Lower heat and simmer 10 to 15 minutes or until veal is tender.
Place scallops on a heated platter and pour pan juices over top.
Yield: 4 servings
Southern Living 1985 recipe