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Ingredients
- 3/4 to 1 pound veal escallops cut from the top of the leg and flattened
- 2 tbsp. butter
- 1/2 c. flour for dredging
- 1 tbsp. lemon juice
- 1 tbsp. brandy
- 1 tbsp. minced parsley
Method
- Dry the veal on paper towels.
- In a large (10 inch) skillet, heat the butter till it is very warm but not brown.
- Dip the veal into flour and pat off excess flour between your hands.
- Put the veal into the skillet and brown for 3 min on each side.
- Remove the veal and place in an ovenproof dish in the oven.
- Add in lemon juice and brandy to butter in skillet.
- Simmer for 2 min and pour the sauce over the veal.
- Garnish with parsley and lemon slices.
