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

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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