Trim any fat off meat. Place the scallops between two sheet of
plastic wrap and with a mallet flatten to about 1/8 inch thickness.
Sprinkle with salt and pepper.
In a skillet melt the butter. Add chopped onions and saute, stirring,
for two minutes. Push onions to the side of the pan and add veal.
Cook until browned on both sides, about 2 minutes per side.
Remove to a heated platter and place in warm oven.
Add the chicken stock, wine, lemon juice, peppercorns, and
Worcestershire. Bring to a boil. Cover and simmer for 10 minutes.
Mix the cornstarch with the water and stir into the mixture. Return
to a boil.
Pour the sauce over the meat and serve.
Originally Submitted
1/8/2011
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