12 veal scallops or chicken
Salt and pepper
Flour to dredge
1/4 c. olive oil
2 tbsp. beef stock, heated
Juice of 1 lemon - 1 cube
3 oz. butter
2 tbsp. parsley, finely chopped

Gently pound the scallops until thin and flat, but not broken. Sprinkle them with salt and pepper. Dredge lightly in flour. Heat olive oil in a wide pan. Add the veal. Turn up the heat and fry the veal quickly. Drain off grease and add the stock, lemon juice, butter, and parsley. Stir well and heat the sauce thoroughly. Spoon sauce over veal scallops to serve.