2 lb. veal scallops (very thin slices)
1 c. flour
Garlic powder to taste
1 tbsp. salt or a mixture of salt and seasoned salt
1/2 c. butter
1/4 c. olive oil or sunflower oil
1 c. chicken broth
1/4 c. lemon juice
1 or 2 lemons, sliced thin

Dredge veal in flour and 1 tablespoon salt and garlic powder. Shake off excess. Heat butter and oil and saute veal 5 minutes over medium heat, turning once. Keep hot until all of veal is sauteed. Return veal to skillet, add chicken broth. Simmer until liquid is reduced to 1/2. Add lemon juice and lemon slices and heat. Good to add sauteed sliced mushrooms.

Can use ground veal patties in place of scallops.