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add to shopping list 24 ounces veal scallops, pounded to 1/8-inch thickness 2 cups panko (Japanese breadcrumbs)* 1/2 cup all purpose flour 2 large eggs 1 cup dry white wine 1 cup low-salt chicken broth 1/4 cup fresh lemon juice 1/4 cup fresh thyme leaves 1/4 cup c [...]
Read the recipe at epicurious.com
