4 servings: 600 grams of
thin scallops of veal
1 cup of broth (preferably meat)
1 tablespoon lemon juice
1 / 2 teaspoon pepper
1 / 4 cup parsley
chopped fresh 1 / 2 lemon sliced \u200b\u200b1 teaspoon salt
Season the veal with salt and pepper. Cook it for 10 minutes in a pan greased with just olive oil, turning the slices frequently. Pour into a baking dish. In a bowl combine the broth with lemon and parsley and pour the mixture on the pan, but not directly on the meat. Put the slices of lemon over the veal, cover and leave me bake for 20 minutes at 150 degrees.
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