Veal scallopinni with lemon-sherry sauce

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Veal scallopinni with lemon-sherry sauce

1 clove garlic minced
1 tbs fresh lemon juice
1/3 cup dry sherry
2/3 cup low salt chicken broth
2 1/2 tsp olive oil
4 tsp chopped fresh thyme
1/4 cup all purpose flour
1 pound veal scallops, trimmed

Pound the veal to 1/8 inch thickness in plastic wrap. Divide the veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour, 2 1/2 teaspoons of thyme. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add veal, saute until beginning to brown about 1 minute per side. Place on platter, repeat. Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, sherry, lemon juice and garlic and bring to boil, scaping down browned bits. Add veal, turn to coat. Add remaining 1 1/2 teaspoons of fresh thyme. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper to taste.

This entree will be served at The Dining Room at Abingdon Manor on:
November, 21 2018. Click here for the complete November 2018 entree schedule.