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 pounded until
-1/4" thick
Pepper, black
2 tb Flour
2 tb Margarine
2 tb Olive oil
3/4 c Beef stock; fresh or canned
6 sl Lemon; paper thin
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 saut 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.

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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