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 Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
