Veal With Lemon Sauce and Ginger

From the back of a deck of playing cards, circa 1969.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs  veal scallops, 1/4-inch thick
•  salt and pepper
• 2  tablespoons flour
• 1⁄4 cup butter
• 1 1⁄2 teaspoons ginger
• 1⁄2 teaspoon tarragon
• 1⁄3 cup fresh parsley, minced
• 1⁄2 cup dry white wine
• 1  small  lemon, juice of
• 1  lemon, thinly sliced with rind
• 1  garlic clove, pressed

Directions

1. Pound veal flat and sprinkle lightly with salt and pepper and flour.
2. 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.
3. Quickly add the wine, lemon juice, slices of lemon and garlic; cook 5 minutes.
4. Remove to a platter and sprinkle with rest of parsley and pour sauce over them.