|Boneless veal||1 Pound|
|Onion||1 , finely chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Bouillon/Broth||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Put the veal on a cutting board.
Pound with a meat hammer until very thin.
Cut the meat into small pieces (scallops).
Melt the butter in a heatproof casserole or skillet.
Add chopped onion to skillet; cook several minutes, stirring occasionally, or until lightly browned.
Dredge meat pieces with flour and put into casserole.
Cook quickly over high heat until the veal is lightly browned.
Stir in wine, broth, salt and pepper.
Cook several minutes longer, stirring occasionally.
Remove from heat; let stand a few minutes, then sprinkle with chopped parsley.