Ingredients
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
3 tablespoons GOLDEN BLOSSOM HONEY
1 large garlic clove, minced
salt and pepper to taste
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
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
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
