Lucinda Foy - Italian Parsley
Italian Parsley
Lucinda Foy
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Veal Scallops with Parsley, Lemon and Garlic

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~ Marie-Antoine Careme

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  Carol Rowan - Pots of Herbs II
Pots of Herbs II
Carol Rowan
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Veal Scallops with Parsley, Lemon and Garlic
Bon Appetit October 1995

"Serve this sophisticated entrée on a bed of spinach linguine
that has been tossed with strips of red and yellow bell peppers."

3 tablespoons minced fresh parsley
1 1/2 teaspoons grated lemon zest
1 large garlic clove, minced
1 1/2 tablespoons butter
1/2 pound veal scallops (about 2 large)
1/3 cup dry vermouth

Combine minced parsley, grated lemon zest and garlic in small bowl. Season with salt and pepper. Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to Large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half
of parsley mixture and any accumulated juices from plate and boil 1 minute longer. Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve. Serves 2.

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Emeril's Veal Saltimbocca
Herbed Veal Chops with Wild Mushroom Sauté
Vitello Peperonata


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