6 veal scallops
Salt and pepper to taste
2 1/2 c. stale bread crumbs (approximately)
1 1/2 c. sliced blanched almonds lightly toasted
1/3 c. minced parsley
3 tbsp. grated lemon rind
3 egg whites
3/4 c. clarified butter
Lemon slices for garnish

Flatten the scallops between sheets of parchment paper until they are about 1/4 inch thick and sprinkle lightly with salt and pepper.

In shallow bowl, combine bread crumbs, almonds, parsley and lemon rind.

In another shallow bowl, beat the egg whites lightly. Dip the scallops into the egg whites and then into the bread crumb mixture, pressing the mixture into them. Chill the scallops on a baking sheet for at least 30 minutes.

In a large skillet, saute the scallops in the clarified butter for 2 or 3 minutes on each side or until they are just cooked and golden. Transfer to a heated platter and garnish with slices of lemon.