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Veal Scalloppine with Lemon, Pepper & Vermouth


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  • 1 T butter
  • 1 T olive oik
  • 1 lb veal scallops
  • 1/3 C vermouth
  • 1 1/2 t lemon zest
  • 2 T lemon juice
  • 1 t black pepper


Servings 4


Step 1

Heat oil & butter in skillet til smoking. Season veal on both sides with pepper. Cover over hi heat til browned, 30 sec. per side. Transfer to platter & keep warm in oven.
Add vermouth to skillet & cook, scraping up browned bits & reduced to 1/2. Add lemon juice & zest; bring to boil. Remove skillet from heat & stir in 1/2 T butter. Spoon sauce over veal & serve.


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