4 very thin veal scallops
All purpose flour to coat the veal scallops
80 Gr. Butter
Juice of 1 lemon
6 Tablespoons of White wine
Parsley finely chopped
1 Tablespoon small capers in vinegar
Salt & Pepper to taste
Using a rolling pin, or heavy duty cleaver, place the veal scallops between two sheets of parchment paper and flatten them ever so slightly.
(You can also ask your butcher to do this for you)
In a small plate covered with all purpose flour, dredge the meat pieces in flour on both sides.
Melt half the butter in a saucepan and when it starts to bubble, saute the veal scallops on both sides at high heat. Remove the scallops from the pan and place them in a pre-heated oven at 150 Celsius, whilst you make the sauce.
Very quickly pour the wine and the juice of a lemon and deglaze the pan. Add the capers and reduce the sauce until it starts to thicken.
Add the butter and mix well, the sauce will become glossy and smooth. Add the parsley.
Serve a veal scallop for each person and pour the sauce over.