6 oz. veal (bled and pounded) 2 oz. veal stock
1 oz. olive oil 1 oz. white wine
1/2 fresh lemon 1 T. hard butter
12-14 capers 3-4 artichoke hearts, quartered
parsley flour
seasoning salt
Flour veal and dust off excess. Heat saute pan and olive oil. Quickly
saute and season veal, remove and allow grease to drain. Add stock,
artichoke hearts, lemon, wine, capers and parsley. Reduce until 2 T. of
liquid remains. Add butter to finish the sauce. Lay veal scallops on a
plate with the edges overlapped, and top with lemon sauce.
