*  Exported from  MasterCook  *
 
                            SCALOPPINE AL LEMON
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Veal scallops, cut 3/8″
                         Thick and pounded until
                         1/4″ thick
                         Freshly ground black
                         Pepper
    2       tb           Flour
    2       tb           Margarine
    2       tb           Olive oil
      3/4   c            Beef stock,fresh or canned
    6                    Paper thin lemon slices
    1       tb           Lemon juice
 
   Season the veal scallops with pepper,then dip them in flour and shake off
   excess.In a heavy skillet,melt margarine with olive oil over moderate
   heat.When foam subsides,add veal scallops four or five at a time,and saute
   them until golden brown. Transfer the veal scallops to a plate.Pour off
   most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2
   cups beef stock and let boil briskly for a few minutes,stirring constantly.
   Scrape in any browned bits clinging to the bottom and sides of the pan.
   Return the veal to the skillet and arrange lemon slices on top. Cover
   skillet and simmer over low heat for 10 to 15 minutes or until veal is
   tender when pierced with a knife. Transfer scallops to a heated platter and
   surround with lemon slices. Add the 1/4 cup of remaining beef stock to the
   juices in the skillet and oil briskly until stock turns to a syrupy
   glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over
   scallops. Serves 6.
   
   Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
       possible. Follow directions above,but cooking time will be
       increased to 45 minutes to an hour over low heat or until
       tender.
  
 
 
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