Piquant Veal Scallops
|Dry bread crumbs||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry mustard||1 Teaspoon|
|Minced parsley||2 Tablespoon|
|Veal scallops||1 Pound (About 12 In Number)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Special oil||2 Tablespoon|
1 In a bowl, combine bread crumbs, garlic, mustard, salt and parsley.
2 Dip the scallops in the wine reserving the remaining wine.
3 Roll in to the crumb mixture.
4 In a skillet, heat the oil and saute the scallops until browned on both the sides and tender.
5 On a heated serving dish, transfer the scallops.
6 Into the skillet, stir in the Worcestershire sauce, Tabasco and remaining wine.
7 Scrape the bottom and the sides well. Bring to a boil.
8 Pour over the veal and serve.