6 Servings
1 1/2 pounds veal scallops
5 tablespoons flour
1/4 teaspoon salt
1/2
teaspoon coarsely ground black pepper, (optional)
vegetable oil spray
2 tablespoons
olive oil
1 3/4 cups chicken broth
1/4 cup lemon juice
1/4 cup dry white
wine
1 tablespoon finely chopped parsley
GARNISH
6 thin lemon wedges
Pound veal scallops until they are 1/4 inch thick. Combine flour, salt and
pepper in a plastic bag. Add veal pieces and shake until all are coated evenly with
the flour mixture. Lightly spray a nonstick skillet with vegetable oil. Add 1 teaspoon
oil and place over medium-high heat. Add a few veal pieces and brown lightly on both
sides. Repeat process, using remaining oil 1 teaspoon at a time. If veal pieces stick
to skillet, spray it lightly with additional cooking spray. Transfer meat to a plate
and set aside. Pour broth, lemon juice and wine into the same skillet. Cook over
medium heat, stirring to remove brown bits from bottom of skillet. Return veal to
pan and simmer over medium heat 5 to 7 minutes, or until sauce is slightly thickened.
Using a slotted spoon, remove veal to warmed platter. Add parsley to sauce in skillet
and pour over veal. Garnish with lemon slices. Serve hot.
Amount Per Serving
Calories 236 Calories from Fat 128
Percent Total Calories
From:
Fat 54% Protein 29% Carb. 13%
Nutrient Amount per Serving Value
Total Fat 14 g 22%
Saturated Fat 4 g 20%
Cholesterol 70 mg 23%
Sodium 600 mg 25%
Total Carbohydrate 8 g 3%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 17 g
Vitamin A 1% Vitamin C 26% Calcium 0% Iron 7%
