Veal Scallops
Laura Leuschpage 81
Ingredients
- Veal Scallops, 3 for women, 4 for men
- Butter
- Green Onions, sliced, 1 per serving
- 3/4 Cup Chicken Broth
- Seasoned Flour
- Olive Oil
- 1 Teaspoon Parsley per person, chopped
- 1/4 Cup Dry White Wine
Instructions
Dust the veal in the seasoned flour. Brown over high heat in part butter and part olive oil. Brown 1 to 2 minutes on each side. Keep warm in the oven. Saute the onion and parsley in the same pan until just wilted. Add the chicken broth and wine. Boil to reduce slightly. Serve a little sauce over each serving.