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.