Scaloppine Al Lemon

Yield:	6 Servings
Categories:	Meats, Beef

1 1/2	lb	Veal scallops, cut 3/8"
		Thick and pounded until
		1/4" thick
		Freshly ground black
		Pepper
2	tb	Flour
2	tb	Margarine
2	tb	Olive oil
3/4	c	Beef stock,fresh or canned
6		Paper thin lemon slices
1	tb	Lemon juice

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