Categories: Meats 
      Yield: 4 servings 
  
      1 lb Veal scallops; pounded thin       1/2 c  Dry white wine 
           Flour                             1/2 c  Chicken broth 
           Salt                                3 tb Capers 
           Pepper                              1    Sm Lemon; peeled ,white remo 
      3 tb Olive oil                           2 tb Butter 
      3 c  Garlic; crushed                     4 tb Parsley; fresh 
  
  Dust the veal with flour.Season with salt and pepper.Saute in the oil till 
  lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any 
  remaining oil add the garlic and saute several seconds.Add wine or sherry 
  and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to 
  boil.Swirl in the butter and parsley.Dip the veal slices into the 
  sauce,place on platter and top with remaining sauce. I like to garnish with 
  more parsley and some lemon slices. Enjoy, i hope this is what you are 
  looking for. 9/20...11:00a cj 
  :) FROM:    CAROLE TOSO 
    (TDRH33B)