|Non fat dry milk powder||1⁄4 Cup (4 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Teaspoon|
|Veal scallops||1 Pound (12 Pieces)|
|Flour||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Minced scallions||3 Tablespoon (Green Onions)|
|Special oil||3 Tablespoon|
|Tomato paste||1 Tablespoon|
1 In a bowl, combine the dry milk, water and lemon juice.
2 Keep aside while you prepare the meat.
3 Roll the scallops in the flour mixed with salt and pepper.
4 In a skillet, heat the oil saute the veal until browned on both sides and tender.
5 On a heated platter, transfer the veal and keep warm.
6 In the same skillet, saute the scallions in the remaining oil for 3 minutes.
7 Mix in the tomato paste and cook for about a minute.
8 Stir in the milk mixture.
9 Heat, stirring steadily but do not let boil.
10 Pour over the scallops and serve.