Ingredients
1/2
cup all-purpose flour
2
teaspoons garlic salt
1
lb veal for scaloppini*
1/4
cup vegetable oil
2
tablespoons butter or margarine
1/4
cup dry white wine, nonalcoholic white wine or chicken broth
2
tablespoons lemon juice
1/2
lemon, cut into 4 wedges
Preparation
In shallow dish, mix flour and garlic salt. Coat veal with flour mixture.
In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook half of the veal in oil about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining oil and veal. Drain any remaining oil and overly browned particles from skillet.
Add butter, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges.
