serves 6

Ingredients

18 Round Veal Scallops, cut 1/4 inch thick

1/2 Cup Butter

1/4 Cup Sherry

Juice of 2 Lemons

2 Tablespoons chopped Parsley

Salt and freshly ground pepper

Directions

Place the veal scallops between sheets of wax paper and pound them with the flat side of a meat cleaver to make them as thin as possible without breaking through them. Season them with salt and pepper aqnd dust with flour. heat 5 tablespoons of the butter in a large frying pan over fairly high heat until it is golden and quickly brown the veal slices, a few at a time, for about 2 minutes on each side. Transfer them to a hot serving platter and keep warm. Add lemon juice, sherry and parsley to the pan, remove from the heat, swirl in the remaining butter, bit by bit, and pour over the scallops.

Note: Chicken breast may be used also.

David Jones