Veal Piccata

1 1/2 pounds veal scallops
Freshly ground pepper
2 tabespoons margarine
1 1/2 teaspoons dried tarragon
8 thin lemon slices
1/4 cup white wine or vermouth
2 tablespoons snipped parsley

Place veal scallops between sheets of waxed paper and pound carefully to 1/2-inch thickness. ( A Rolling pin or malle can be used.) Season veal scallops with pepper. Melt margarine in large skillet. Brown veal scallops, 3 or 4 at a time, over medium-high heat. Turn and brown other side.
Remove veal scallops to warm platter. Add lemon slices and wine to skillet and heat through. Pour over veal scallops and sprinkle parsley on top.

Yield : 6 servings ( 3 ounces each)
Nutrient analysis of 1 serving of veal plus sauce :
3 lean meat exchanges; 216 Calories ;21g protein ; 1g fat ; 0 g  carbohydrate; 93 mg sodium ;70 mg Cholesterol.