VEAL SCALOPPINE

2 Lbs. Veal Tenderloin
2 oz. Lump crabmeat (shells removed)
1 oz. Chopped parsley
1 oz. Minced garlic
6 oz. Chopped pecans
2 oz. Flour
Stax Season To taste
Worcestershire To deglaze
2 Lemons (halved)
1 oz. Shallots
2 oz. Chicken stock
Dash Tabasco
1 Tsp. Rosemary (chopped)
2 oz. Whole butter (cubed)
2 oz. Clarified butter

Peel silverskin (gristle) off tender. Cut ½ inch medallions. Place medallions between two sheets of plastic wrap and gently pound until 1/16^th inch width is achieved. In a hot pan sauté pecans in 1 oz. Clarified butter. When browned, add 3 dashes of Worcestershire stir and remove from pan and reserve. In a separate hot pan add 2-oz. Clarified butter to pan. Season veal medallions, dust veal medallions with flour and sauté approximately one minute on each side.

Remove warm medallions to a warm platter. Continue this process until all veal is cooked.

Melt the butter, and add the garlic, Rosemary, lemon, parsley and roasted pecans to the same hot sauté pan. Do not clean the pan because you want the remaining juices in your sauce. Also, the flour will thicken when your sauce simmers. At this point, place warm veal scallopines equally on desired number of plates (up to six). Nape' (pour) the sauce over the scallopine.

Note: This dish goes excellent with bowtie Pasta tossed with butter, garlic, herbs and fresh grated parmesan cheese as well as grilled eggplant rubbed with olive oil, garlic and rosemary.

Remove veal from pan and keep warm. Lower heat to medium. Deglaze pan with wine; add shallots, garlic, rosemary, chicken stock, parsley, crabmeat and stir. Add pecans and stir. Add Tabasco, lemon juice and simmer. Over low heat and whisk in whole butter.

Pour sauce over warm veal on individual plates. Serve immediately.