1 lb. white veal scallopini
2 tbsp. all purpose flour
1/3 cup minced shallots
3 tbsp. lemon juice
1/4 cup each whipping cream, chopped fresh parsley
to taste: salt, pepper and butter or margarine
Cut veal into a 3/4" wide strips. In bowl, mix flour with 1/2 tsp. each salt and pepper.. Toss veal with flour mixture to coat evenly. In a large nonstick skillet, melt 2 tbsp. butter over medium heat; add shallots, fry until softened, about 2 minutes. Increase heat to high; add veal and sauté until light golden, about 3 minutes. Transfer to plate. Add lemon juice to skillet, stirring until reduced by 1/2, about 1 minute. Add cream; bring to boil; return veal to pan along with any juices. Cook until sauce is thickened, about 1 minute. Stir in parsley. Makes 4 servings.