Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or Lemon)

If veal scallops are floured before cooking, they’re more tender, although also more bland, since the flour prevents the meat and juices from browning in the pan. You can compromise by flouring just one side of the meat. Instead of white wine, you can use dry or slightly sweet Madeira or sweet Marsala; with the last, add enough lemon juice to balance th…