Veal Scallopini

Ingredients:

2 lb veal, sliced thin

flour to dredge the veal

2 eggs beaten

olive oil

1 stick butter

juice of 1 lemon

1 lb. fresh mushrooms, sliced

3/4 c. wine

lemon slices (thin)

fresh chopped parsley to garnish

salt and pepper to taste

1/3 c lemon juice

Directions:

Pound veal slices to about 1/8 " thick. Heat oil and 2 to 3 tablespoons butter. Dredge veal in flour. salt and pepper mixture and then add egg. In hot oil, sauté both sides of the veal lightly brown. Remove and keep warm while sautéing rest of veal. In same pan on low heat add wine and scrape bottom of pan. Add remaining butter, lemon juice and mushrooms; heat. Place veal on serving dish and top with mushroom sauce. Garnish with lemon slices and parsley. Serves 6 to 8. Serve with leafy green salad and crusty bread.