Lyons Family Cookbook

Veal Scallopine Fiorentene

3

veal scallops

flour

--- MIX EGG BATTER ---

2

eggs

parsley

salt and pepper

3

oz

Romano cheese

-------------------------

.

.

.

corn oil

1

stick

butter

2

oz

chicken stock

2

lemons

1

With meat hammer, pound scallops to tenderize.

2

Put scallops into flour and then into the batter.

3

In fry pan, heat corn oil until very hot. Put scallops into fry pan, and make golden brown. Drain oil and use same fry pan while still hot. In fry pan put 5 oz butter. Saute scallops until butter melts. Make sure that the butter doesn't burn. As soon as butter melts, squeeze 1/4 lemon over scallops. Sprinkle salt and pepper and parsley, to taste. Put in chicken stock. Cook until sauce creams.

4

Put scallops into dish with a lemon slice between each scallop. Pour sauce over meat.

Source

Source: Queen Italian Restaurant, Brooklyn, NY, 1972