Veal Piccata - cooking recipe

Ingredients

4 veal scallops
salt and pepper
flour
2 Tbsp. olive oil
6 Tbsp. butter
3 Tbsp. lemon juice
2 Tbsp. chopped parsley
1 (8 oz.) pkg. spinach noodles
lemon slices

Preparation

Dust scallops with flour, salt and pepper.
Heat 4 tablespoons butter plus 2 tablespoons olive oil in a large skillet over medium heat until bubbly.
Quickly brown veal, about 2 minutes each side. Remove to a warm platter and cover loosely with skillet cover. Prepare noodles according to package directions.
Drain.
Add lemon juice and parsley to skillet.
Remove from heat and swirl in remaining butter.
Arrange veal over noodles.
Pour butter sauce over all.
Garnish with lemon slices and parsley.
Serves 2.