1/4 c. flour
1/4 tsp. black pepper
8 veal scallops (1 lb.)
3 tbsp. olive oil
1/2 c. beef broth
2 tbsp. lemon juice
2 tbsp. capers, drained

Combine flour and pepper on a plate. Press veal pieces into mixture to coat. Shake off excess.

In heavy skillet, brown veal in olive oil about 1 minute on each side; do not over cook. Transfer meat to platter.

Add broth to the skillet, scraping up browned bits on bottom. Cook until slightly reduced and thickened, about 1 minute. Stir in lemon juice and capers. Return meat to pan to heat through. Nice served with noodles. Serves 4.