Veal Piccata(Italian) - cooking recipe

Ingredients

12 veal scallops
salt and pepper
flour (to dredge)
1/4 c. olive oil
2 Tbsp. beef stock
juice of 1 lemon, heated
3 oz. butter
2 Tbsp. parsley, finely chopped

Preparation

Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper.
Dredge lightly in flour.
Heat olive oil in pan.
Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley.
Stir well; heat sauce thoroughly.
Spoon sauce over veal scallops to serve.
Serves 6.
Preparation time:
15 minutes.