Veal Scallopine al Limone

By merehodge

Ingredients

• 1 1/2 1 1/2 pounds veal scallops (thin slices)
• Salt and freshly ground pepper
• 1/4 cup flour
• 4 Tablespoons butter, divided
• 3 Tablespoons olive oil
• 3/4 cup beef bouillon
• 6 lemon slices, cut papaer thin
• 1 Tablespoon lemon juice

Preparation

Step 1

Pound veal slightly, season and coat with flour. Sauté veal in mixture of 2 Tablespoons butter and olive oil until golden. Remove veal. Drain most of fat. Add 1/2 cup bouillon and boil, scraping browned bits from botton of pan. Return veal to skillet with lemon slices on top. Cover and simmer 10 minutes or until veal is tender. To serve, arrange veal and lemon slices on a heated platter. Add 1/4 cup bouillon to juices in skillet and boil until reduced to a syrupy glaze. Add lemon juice and cook, stirring for 1 minute. Remove from heat, stir in remaining butter and pour sauce over veal.