3.5 oz. veal scallops
1 large garlic clove, pressed
¼ cup canned low salt organic chicken broth
Juice of 1 lemon Parsley for garnish
Season veal with salt and pepper. In a non-stick pan, add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add half the broth to deglaze pan. Add garlic to skillet and sauté 30 seconds. Boil until broth is reduced to glaze, about 2 minutes. Serve with wilted cabbage, wilted beet greens or sautéed fennel bulbs..