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Categories:Viewed: 59 - Published at: a year ago
Ingredients
- 2 lb. veal scallops, pounded very thin
- 1 egg, beaten
- little flour
- 6 Tbsp. real butter (little olive oil)
- little salt and pepper
- 1/4 c. dry white wine
- 1/2 c. chicken broth
- juice of 1 lemon
- 1/2 c. chopped parsley
Method
- Soak scallops in beaten egg for 1 hour.
- Pat well with some flour.
- Season with salt and pepper.
- Brown slowly on both sides in the butter.
- Add wine.
- Let evaporate.
- Then pour on the broth and lemon juice.