This dish could not get any easier. It came together in less than 10 minutes and it tasted like I had spent hours on it. I had a very hungry C and Miss F, so the speed of the meal was very much appreciated. Too bad my mom's rosemary roasted potatoes take a little longer to prepare than the veal. Miss F still mystifies me sometimes, she refused the potatoes, but gladly ate all her broccoli. And this was after having two helpings of broccoli for her school lunch. I used lemons that my mom had brought me from her lemon tree, which is so nice to have. Next time I make this, I will serve it over angel hair, which will truly make it a 20 minute meal from start to finish. This recipe was inspired by Gourmet magazine.
¼ cup flour
½ teaspoon salt
four 3-ounce veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
½ cup dry white wine
½ cup chicken stock
three ¼ inch lemon slices, halved
1 teaspoon drained bottled capers
1 tablespoon unsalted butter, softened
1 tablespoon flour
In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, stock, lemon, and the capers and simmer the mixture for 1 minute. With a fork, mix together the butter and flour. Swirl the butter flour mixture into the sauce. Serve the veal topped with the sauce.
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