|Thin veal scallops||8 Small|
|Butter||50 Gram (1/4 Cup)|
|Lemon juice||1 Teaspoon|
|Marsala wine||3 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
Flatten the pieces of veal.
Season with salt and pepper and roll in the flour.
Melt the butter in a heavy frying pan and saute the veal for 3 to 4 minutes on each side or until golden.
Add the lemon juice and Marsala, stir well to mix with all the pan juices and simmer for 1 to 2 minutes.
Serve sprinkled with parsley.