Veal Scallops With Lemon


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