|Veal scallopini||1 Pound|
|Garlic salt||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Lemon juice||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Beef broth||1⁄4 Cup (4 tbs)|
|Lemon slices||4 (for garnish)|
|Watercress||4 (for garnish)|
Dip meat in a mixture of the cornstarch, salt, garlic salt, and pepper, lightly coating both sides.
Using a large frying pan, saute meat in butter, turning to brown both sides and cooking quickly.
Transfer to a platter.
Pour into the pan drippings the lemon juice, wine, and broth and cook, stirring until smooth and reduced to about 1/4 cup.
Spoon over meat.
Garnish with lemon slices and watercress.
Contains about 275 calories per serving.
Note: As a variation add 2 tablespoons large capers along with the wine and broth.