Experiment 20 - The Selection

A funny thing happened on the way to this week's selection post.  I lost the clipping.  But I'd already purchased the meat ingredient, so I was just about ready to crack open the America's Test Kitchen cookbook I got for Christmas, but I decided to search around the house one more time, et voila

Veal Francaise
(although technically, I guess that should be Veau Français, but hey, I gotta post what's on my clipping)

1/2 pound veal scallops or chicken breasts, boned and skinned
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 eggs
1/4 cup butter
2 tablespoons dry white wine
1 tablespoon fresh-squeezed lemon juice

This one might be a lot like the Veal Piccata from experiment 5 --

I'll try to avoid the temptation to add capers, even though I think they're one of the best ingredients in the world.

Now, this being a holiday weekend, and me with plans to hit the beach for at least part of it, I might not get around to making this in a timely fashion.  Sunday evening looks promising, but there are no guarantees.  Please stand by.