SHERRY-LEMON VEAL MEDALLIONS

Sherry-Lemon Veal Medallions image

Yield Serves 4

Number Of Ingredients 8

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1 pound veal scallops, trimmed
1/4 cup all purpose flour
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
2 1/2 teaspoons olive oil
2/3 cup canned low-salt chicken broth
1/3 cup dry Sherry
1 tablespoon fresh lemon juice
1 garlic clove, minced

Steps:

Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.