Veal Scallopini

By á-11099

Ingredients

• 2 veal cutlets (about 4 ounces each)
• 2 tablespoons all purpose flour
• Salt and Pepper to taste
• 3 tableespoons butter, divided
• 1 tablespoon olive oil
• 1/4 pound fresh mushrooms, thinly sliced
• 1/3 cup chicken broth
• 2 teaspoons minced fresh parsley

Preparation

Step 1

Flatten cutlets to 1/8 inch thickness. In a resealable plastic bag, combine the four, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.

Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms.