Veal Scallops With Lemon And Capers - cooking recipe

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
4 (3 ounce) veal scallops
1 tablespoon olive oil
1/4 cup dry white wine
3 lemon slices, 1/4 inch,halved
1 teaspoon drained capers
1 tablespoon butter
1 teaspoon minced fresh parsley

Preparation

In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
Transfer to a platter and keep warm, covered.
Add wine, lemon and capers to the skillet and simmer for 1 minute.
Swirl in butter and parsley and pour the sauce over the veal.
Serve with buttered rice and steamed broccoli and carrots.