Ingredients
1
1/4 pounds veal scallops
1/4
cup (1/2 stick) chilled butter, cut into pieces
Directions
1.
Sprinkle the veal with salt and pepper.
2.
Get 3 shallow dishes, in one put the egg, in another put the flour, in another put the breadcrumbs.
3.
First coat the veal with egg, then flour then breadcrumbs.
4.
Heat the oil in a large skillet over high heat.
5.
Cook the veal until it's golden, about 2 minutes per side.
6.
Transfer veal to a pyrex.
7.
Cover the pyrex with aluminum foil, making it look like a tent on top.
8.
Get rid of the extra oil, add the chardonnay and bring to a boil.
9.
Boil the wine for 3 minutes to reduce it.
10.
Add the broth, herbs and lemon peel.
12.
Reduce heat and simmer about 15 minutes. Remove from heat and add the butter, stir until melted.
13.
Spoon the sauce over veal and serve.
14.
You can make some pasta as well and put this under the veal.
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