Veal With Lemon Sauce and Ginger
- Pound veal flat and sprinkle lightly with salt and pepper and flour.
- Saute veal scallops, a few at a time, in butter until lightly browned (only a few minutes) in a large skillet. Remove them and keep warm until all are finished. Then return all to skillet, sprinkling each heavily with ginger, tarragon and about half the parsley.
- Quickly add the wine, lemon juice, slices of lemon and garlic; cook 5 minutes.
- Remove to a platter and sprinkle with rest of parsley and pour sauce over them.