Total Calories: 80
Wipe veal scallopini with damp paper towels. Combine flour, salt, and pepper. Use flour mixture to coat veal well. Heat margarine in a medium skillet until it sizzles. Add half of veal slices, and cook over high heat until well-browned on both sides; remove. Repeat with remaining slices of veal.
Return all veal to skillet. Slice lemon and add, along with dry white wine, to veal. Cook over low heat, covered, for 5 minutes. Arrange veal on serving platter. Garnish with parsley sprigs.
Editor's Extra: To keep sautéed meat from tasting boiled and having a gray look when you turn it over, dry it first with a paper towel or flour it before sautéing. Be sure the pan is hot, and don’t crowd pieces in the skillet—this will help to keep it crisp.
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