Veal Scallops with Sherry Lemon Sauce

A light lemony sauce enhances the veal's tenderness, making it perfect for a spring dinner and so easy to prepare.


1 pound veal scallops, about 1/8-inch thick
1/4 cup flour
1 1/2 teaspoons dried thyme, separated
2 teaspoons olive oil, separated
2/3 cup chicken broth
1/3 cup dry Sherry
2 tablespoons fresh lemon juice
1 large garlic clove, minced
salt and pepper to taste


If veal scallops are too thick, place between sheets of plastic wrap and pound with a mallet until 1/8-inch thick. Mix together flour and 1 teaspoon thyme, and then coat veal with flour mixture.

Heat 1 teaspoon olive oil in a large non-stick skillet over high heat. Add 1/2 of veal to pan and sauté until just browned, about 1 minute per side. Remove to a plate. Add remaining 1 teaspoon of oil and remaining veal. Cook until browned. Remove to plate.

Add remaining ingredients to pan and bring to a boil, scraping up browned bits from bottom of pan. Add veal to sauce and simmer about 3 minutes. Season with salt and pepper.

Serves: 4

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