Veal With Creamy Mustard Sauce

• 1 Tbsp. all-purpose flour
• 1/4 tsp. salt
• dash pepper
• 2 veal cutlets, 1/4 lb. each
• 1 1/2 tsp. vegetable oil
• 1 1/2 tsp. margarine
• 1/2 c. onion, sliced
• 1/2 c. mushrooms, sliced
• 1/4 c. half and half
• 1 Tbsp. fresh parsley
• 1 Tbsp. Dijon mustard
• 1 1/2 tsp. lemon juice

1. Preheat oven to 200 degrees.
2. On wax paper, combine flour, salt and pepper.
3. Dredge veal in flour mixture, coating well on both sides.
4. In
5. 9-inch skillet, heat oil over medium heat; add veal and cook 1-2 minutes each side, until brown.
6. Transfer veal to oven and keep warm.
7. In same skillet, heat margarine over high heat.
8. Saute mushroom and onion until lightly browned.
9. Reduce heat to low and add half and half, parsley, mustard and lemon juice, stirring constantly, until mixture comes to a boil and is thickened.
10. Pour over warm veal.

flour, salt, pepper, veal cutlets, vegetable oil, margarine, onion, mushrooms, fresh parsley, mustard, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54291 (may not work)