Veal Scallops With Lemon And Capers

A sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.

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.

all-purpose flour, salt, veal scallops, olive oil, dry white wine, lemon slices, capers, butter, fresh parsley