Veal Scallopine

• 12 veal medallions
• 1/2 c. flour
• 1 egg
• 2 egg whites
• 1 1/4 seasoned, dry bread crumbs
• 1.5 tsp. dry oregano
• 1 tsp. black pepper
• 2 tsp. olive oil
• 12 small red skinned potatoes, boiled, sliced
• 6 lemon wedges
• parsley for garnish
• Pound veal with mallet. Stir egg and whites in a bowl. On one plate, pour flour, and another, pour bread crumbs, oregano, and pepper. Coat medallions with flour, then eggs, then crumbs. In hot, oiled skillet, cook medallions until golden, about 3 minutes per side. To serve, fan potatoes on the plae, top with veal, and garnish with parsley and lemons.
• cals=431 fat=9 grams cholestero=132mgrams

  
  

  Scallop and Lemon Shrimp Skewers
• 1 lb. bay scallops
• juice of 2 limes
• 2 cloves garlic, minced
• 4 sprigs fresh rosemary
• 2 tsp. honey
• 1/4 c. dry white wine
• 1 lb. jumbo shrimp
• juice of 1 lemon
• 1 tsp. olive oil
• 2 tbl. cilantro, chopped
• 1/2 c. chicken stock
• 8 bamboo or metal skewers
• Marinate shrimp in lemon juice, oil, cilantro, and broth for 2-12 hours. Marinate scallops in lime, garlic, rosemary, and wine for 2-12 hours. Thread skewers and grill over fire or on broil in the oven, brushing with marinade first. Caution: never use marinade from raw meat on cooked meat!!Serve over a bed of couscous or risotto.
• cals=206 fat=3 grams cholesterol=168

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