2 tablespoons of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon of freshly ground pepper
1 & 1/4 pounds of veal scallops, sliced very thin
3 tablespoons of margarine
1 lemon with rind, sliced very thin crosswise
1/3 cup of dry white wine
1/3 cup of fresh lemon juice
2 tablespoons of chopped fresh parsley

Combine the flour, salt, and pepper; sprinkle on both sides of the veal scallops.

Heat half the margarine over medium heat in a very large fring pan and quickly saute hald the veal 2 - 3 minutes, until the edges brown slightly; repeat this process with remaining margarine and veal.

Remove the meat from the pan and set it aside. To the pan drippings add three quarters of the lemon slices, the wine, and the lemon juice; scrape the drippings into this liquid, mix well, and bring the mixture to a boil.

Return the veal to the pan and cook gently 2-3 minutes to blend the flavours. Serve immediately on a warmed platter.

Garnish with the remaining lemon slices and chopped parsley.

Makes 4 servings
One serving = 3 & 1/2 ounces of cooked veal plus 2 tablespoons of lemon sauce
One serving = 4 meat/protein plus a 1/2 fruit/veggie

Calories = 350
g protein = 27
g carbohydrate = 6
g dietary fiber = 0.3
g fat - total = 22
mg cholestrol = 101
mg sodium = 411

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