Veal Scaloppini
Ingredients
- 3 Tbs. olive oil
- 5 Tbs. butter
- 12 oz. fresh mushrooms, sliced
- 1 lb. thin-sliced veal
- 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 C. dry white wine
- 2 Tbs. finely chopped fresh parsley
- 1 Tbs. lemon juice
Directions
In a large nonstick skillet, heat 1 Tbs. oil and 1 Tbs. butter over medium heat. Sauté mushrooms. Remove from pan with a slotted spoon and set aside. Using a meat mallet, lb. the veal until it is uniformly 1/4-inch thick. Combine flour, salt and pepper. Dust the veal slices with the flour mixture. Heat 2 Tbs. oil and 2 Tbs. butter in the same skillet. Sauté veal on both sides over medium-high heat until barely cooked through, about 3 minutes total. Remove from pan. Add the dry wine to pan and stir, scraping up browned bits from bottom. Simmer for 1 minute. Cut remaining 2 Tbs. butter into small pieces and add bit by bit to sauce, stirring until glossy. Stir in the finely chopped parsley, lemon juice and reserved mushrooms. Return veal to pan, turning the slices so as to coat them entirely in the sauce. Serve immediately.
Yield: 4 servings
