3 veal scallops with parsley lemon and garlic Recipes

all purpose flour, salt, freshly ground black pepper, veal scallops, about 3/4 lb, pounded to a thickness of 1/8-inch, vegetable oil, butter, dry white wine, chicken stock, garlic clove, chopped, lemon, juiced (or more ), capers, drained, chopped parsley, leaves plus sprigs for garnish (optional)

minced fresh parsley, grated lemon peel, garlic clove, minced, butter, veal scallops (about 2 large), dry vermouth