Veal Gremolata Recipe
- 3 tablespoons chopped fresh Italian parsley
- 3 teaspoons finely chopped garlic
- 1 1/2 teaspoons grated lemon peel
- 10 ounces thin veal scallops
- 2 tablespoons (1/4 stick) unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- Mix chopped Italian parsley, 1/2 teaspoon chopped garlic and grated lemon peel in small bowl. Season gremolata to taste with salt and pepper.
- Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over medium-high heat. Add veal to skillet and sauté until cooked through, about 2 minutes per side. Transfer veal to plates. Add remaining 1 tablespoon butter and 2 1/2 teaspoons garlic to skillet. Stir 30 seconds. Add lemon juice and bring to boil, scraping up any browned bits. Spoon sauce over veal; sprinkle with gremolata.
