Scaloppine De Vitello Al Lemon

Title:
Scaloppine De Vitello Al Lemon

Yield:
6 Servings

Categories:
Veal




Ingredients:





 1 1/2 lb Veal scallops; cut 3/8"


          -thick & pounded until


          -1/4" thick


          Pepper, black


     2 tb Flour


     2 tb Margarine


     2 tb Olive oil


   3/4 c  Beef stock; fresh or canned


     6 sl Lemon; paper thin


     1 tb Lemon juice






 Season the veal scallops with pepper, then dip them in flour and shake off


 excess.  In a heavy skillet, melt margarine with olive oil over moderate


 heat.  When foam subsides, add veal scallops four or five at a time, and


 saut them until golden brown.


 


 Transfer the veal scallops to a plate.  Pour off most of the fat from the


 skillet, leaving a thin film on the bottom.  Add 1/2 cups beef stock and


 let boil briskly for a few minutes,stirring constantly. Scrape in any


 browned bits clinging to the bottom and sides of the pan.


 


 Return the veal to the skillet and arrange lemon slices on top. Cover


 skillet and simmer over low heat for 10 to 15 minutes or until veal is


 tender when pierced with a knife.


 


 Transfer scallops to a heated platter and surround with lemon slices. Add


 the 1/4 cup of remaining beef stock to the juices in the skillet and oil


 briskly until stock turns to a syrupy glaze.Add the lemon juice and


 cook,stirring,for 1 minute.Pour sauce over scallops.


 


 Note:  Veal cubes (stewing meat) may be substituted.  Pound as flat as


        possible.  Follow directions above, but cooking time will be


        increased to 45 minutes to an hour over low heat or until tender.


 


 Recipes sent to me from Bill, wight@odc.net