Veal Scallops with Parsley, Lemon and Garlic
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; can be doubled
- 3 tablespoons minced fresh parsley
- 1 1/2 tablespoons butter
- 1 1/2 teaspoons grated lemon peel
- 1 large garlic clove, minced
- Carbohydrate 6 g(2%)
- Cholesterol 50 mg(17%)
- Fat 9 g(14%)
- Fiber 0 g(2%)
- Protein 14 g(28%)
- Saturated Fat 6 g(28%)
- Sodium 451 mg(19%)
- Calories 194
Preparation Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper. Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
Preparation Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper. Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
