1 lb Veal scallops; pounded thin

           Flour
           Salt
           Pepper
      3 tb Olive oil

      3 c  Garlic; crushed

    1/2 c  Dry white wine

    1/2 c  Chicken broth

      3 tb Capers

      1    Sm Lemon; peeled ,white remo

      2 tb Butter

      4 tb Parsley; fresh

  Dust the veal with flour.Season with salt and pepper.Saute in the oil till
  lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any
  remaining oil add the garlic and saute several seconds.Add wine or sherry
  and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to
  boil.Swirl in the butter and parsley.Dip the veal slices into the
  sauce,place on platter and top with remaining sauce. I like to garnish with
  more parsley and some lemon slices. Enjoy, i hope this is what you are
  looking for. 9/20...11:00a cj
  :) FROM:    CAROLE TOSO
    (TDRH33B)