| butter | 3 to 4 T |
| veal scallops | 1 to 1 1/2 lb, sliced thin |
| salt | to taste |
| flour | 3/4 c |
| dry vermouth | 1/4 c |
| lemon juice | 1 1/2 T |
| capers | 1 T |
| lemon | 1/2, sliced thin (optional) |
| parsley | 1 t, chopped (optional) |
The capers should be drained if they are in vinegar, and soaked in water and drained if they are in salt.
Pound the veal scallops, sprinkle with salt and dip them dry in flour. Melt 3 tablespoons of butter in a heavy pan over moderately high heat. Lightly brown the veal scallops on both sides then remove the veal to a platter in a warm oven. Deglaze the pan with dry vermouth and reduce to half the volume. If necessary, melt one additional tablespoon of butter in the pan, then add the lemon juice and capers. Stir and simmer the sauce for several minutes. Reheat the veal in the sauce and garnish with lemon slices and parsley.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–4.
| | mementos | | homepage | | Table of Contents | | previous recipe | | next recipe | | Index | |