All-purpose flour
1 lb. veal scallops, pounded thin
Salt and freshly ground pepper
3 tbsp. olive oil
1 clove garlic, minced
1/2 c. dry white wine
1/2 c. chicken broth
3 tbsp. capers
1 lemon, peeled, seeded, diced
2 tbsp. butter
2 tbsp. chopped fresh parsley

Flour veal. Season with salt and pepper. In large skillet, saute veal in oil until lightly browned, about 2 to 3 minutes. Remove from pan and keep warm. Add garlic and saute briefly. Add wine and broth; bring to a boil. Reduce to 1/3 cup. Stir in capers and lemon. Return to a boil. Swirl in butter and parsley; continue cooking until sauce thickens and turns creamy. Dip veal slices in sauce to coat. Arrange on platter and spoon remaining sauce over veal. Garnish with lemon slices and parsley sprigs, if desired.

Serves 4.