Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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