Scaloppine Al Limone
|Veal scallops||1 1⁄2 Pound|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Olive oil spray||1|
|Olive oil||2 Tablespoon|
|Chicken broth||1 3⁄4 Cup (28 tbs) (Homemade / Commercial Low Sodium Variety)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1 Tablespoon|
|Lemon slices||6 (For Garnish)|
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 olive 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.