Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         veal scallops -- pounded thin
                        flour
                        salt
                        pepper
   3      tablespoons   olive oil
   3      cups          garlic -- crushed
     1/2  cup           dry white wine
     1/2  cup           chicken broth
   3      tablespoons   capers
   1      small         lemon; peeled -- white remo
   2      tablespoons   butter
   4      tablespoons   parsley -- fresh

Preparation:

Dust the veal with flour. Season with salt and pepper. Sauté in the oil until lightly browned, about 2-3 minutes Remove from pan and keep warm. Pour off any remaining oil add the garlic and sauté 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.