Total Calories: 11
Marinate the meat in the lemon juice and 3 tablespoons oil for one hour. Drain.
Sauté the veal in the remaining oil until lightly browned on both sides and remove from the skillet.
Sauté the garlic in the oil that remains in the skillet until it is translucent. Add the stock and sherry and boil for 10 minutes. Add salt and pepper to taste and pour over the veal.
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