Veal scallops are very thin slices of veal from the round or loin. They should have no visible fat or tendon and are sometimes cut and sold frozen.

2 tbsp. flour
1/4 tsp. pepper
3 tbsp. butter
1 lemon with rind, very thinly sliced across
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1 1/4 lbs. veal scallops, very thinly sliced
1/3 c. dry white wine
1/3 c. lemon juice

Combine the flour, salt and pepper; sprinkle on both side of veal scallops. Heat half of the butter over medium heat in a very large frying pan and quickly saute half of the veal 2 to 3 minutes until the edges brown slightly; repeat process with remaining butter and veal. Remove meat from pan and set aside. To the pan drippings add 3/4 of the lemon slices, the wine and lemon juice; scrape drippings into this liquid, mix well and bring mixture to a boil. Return veal to pan and cook gently 2 to 3 minutes to blend flavors. Serve immediately on warmed platter. Garnish with remaining lemon slices and chopped parsley.