1 1/2 pounds veal scallops, cut 1/2-inch thick
Freshly ground pepper
2 tablespoons flour
1 tablespoon olive oil
1 teaspoon butter, (optional)
3/4 cup fat-free veal or beef stock, divided
6 paper-thin lemon slices, seeded
1 tablespoon lemon juice


With meat mallet, pound each scallop to 1/4-inch thickness. Season pounded veal scallops with pepper; dredge in flour, shaking oil excess.

In large skillet over medium heat, preheat oil and butter 2 minutes. Add veal, 4 or 5 scallops at a time; saute 2 minutes each side, until golden brown. Transfer to heated platter; cover and keep warm.

In same skillet over medium heat, add 1/2 cup stock; boil briskly 2 minutes, scraping and stirring in any browned particles from bottom and sides of pan. Return veal to skillet; arrange lemon slices on top. Cover with Temp lone control open; cook until tone sounds. Reduce heat to low, close control and cook 10 to 15 minutes, until veal is tender.

Transfer veal to heated platter and surround with lemon slices; cover and keep warm. Add remaining 1/4, cup stock to pan juices; cook over medium heat, uncovered, until reduced to a syrupy glaze. Add lemon juice; cook and stir 1 minute. Pour sauce over veal and serve immediately.

Variation: Substitute thicken breasts, cut across the grain 1/2-inch thick, pounded 1/4-inch thick, far the veal scallops.