White Veal Scaloppine

• 1 lb. boneless veal cutlets, cut 1/3-inch thick and pounded to 1/8 to 1/4-inch thick
• 1/4 c. all-purpose flour
• 2 Tbsp. salad oil
• 2 Tbsp. butter or margarine
• 1 c. chopped onion
• 1/4 lb. mushrooms, sliced
• 1 or 2 cloves garlic, minced or pressed
• 1/2 c. each: dry white wine and regular strength chicken broth
• 2 tsp. lemon juice
• 1/4 tsp. thyme leaves
• 1 tsp. all-purpose flour
• 1/2 c. sour cream

1. Dust cutlets with the 1/4 cup flour, shaking off excess.
2. Heat oil and 1 tablespoon of the butter in a wide frying pan over medium-high heat.
3. When fat is hot, add veal in a single layer, without crowding and cook until browned on both sides (about 1 to 2 minutes on each side).
4. Remove from pan and set aside.

veal cutlets, allpurpose, salad oil, butter, onion, mushrooms, garlic, white wine, lemon juice, thyme, allpurpose flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558095 (may not work)