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Source: Houston Junior League Cookbook

Veal Scallopini
Try this delightful veal scallopini dish for dinner.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 12-15 minutes
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1 1/2 pounds veal, cut in 6 thin slices across the grain
1/4 cup flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons minced onion
1/4 cup dry white wine
2/3 cup beef bouillon
1/2 pound fresh mushrooms, sliced
Parsley, for garnish

Flatten each veal slice between sheets of wax paper by pounding gently with mallet until slices are about 1/4 inch thick. Pat slices thoroughly dry on paper towels. Sprinkle lightly with mixture of flour, Parmesan cheese, salt and pepper. Gently pound flour mixture into meat with edge of plate. Heat 2 tablespoons of the butter and 1 tablespoon olive oil in a large enameled or Teflon skillet (a must). Saute veal slices for 4-5 minutes on each side, until lightly browned. Remove slices to warm platter. (Add additional butter, if needed.) Add onion and cook slowly for 1 minute. Pour wine and beef bouillon into skillet. Boil rapidly to reduce liquid to about 1/4 cup stirring with a wooden spoon (another must). Return veal slices to skillet and simmer for 5-10 minutes. Meanwhile saute mushrooms in remaining 1 tablespoon butter and 1/2 tablespoon olive oil; add to veal. Garnish with parsley. Serve with rice or spaghetti.

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