Scallopine With Lemon - cooking recipe

Ingredients

2 lb. veal scallops, pounded very thin
1 egg, beaten
little flour
6 Tbsp. real butter (little olive oil)
little salt and pepper
1/4 c. dry white wine
1/2 c. chicken broth
juice of 1 lemon
1/2 c. chopped parsley

Preparation

Soak scallops in beaten egg for 1 hour.
Pat well with some flour.
Season with salt and pepper.
Brown slowly on both sides in the butter.
Add wine.
Let evaporate.
Then pour on the broth and lemon juice.