Veal Scaloppine

• 1 1/2 lb. veal steak, thinly sliced
• 1 1/4 tsp. salt
• 1 tsp. paprika
• 1/2 tsp. sugar
• 1/4 tsp. ground nutmeg
• 1/4 c. salad oil
• 2 Tbsp. lemon juice
• 1 tsp. Heinz prepared mustard
• 1 clove garlic, minced or 1/8 tsp. garlic powder
• 1/2 c. flour
• 1/3 c. shortening
• 1 can (10 1/2 oz.) Heinz condensed consomme (undiluted)
• 1/2 lb. fresh mushrooms, sliced or 1 can (4 oz.) mushroom pieces, drained
• 1 c. sliced onions
• 1/2 medium green pepper, cut into 1/4 inch strips
• 1/4 c. sherry (optional)

1. If veal is more than 1/4 inch thick, flatten to that thickness with rim of a heavy saucer or mallet.
2. Cut veal into serving pieces.
3. Combine salt and next 7 ingredients in bowl or baking dish; coat veal with this mixture.
4. Cover; let stand several hours or overnight, turning occasionally.
5. Dredge veal in flour; brown well in shortening, adding more shortening if needed.
6. Add consomme and remaining ingredients plus any remaining marinade to veal.
7. Cover; simmer 45 minutes or until tender, stirring occasionally.
8. If gravy is too thin allow veal to cook uncovered an additional 10 minutes or until desired consistency.
9. Serve over brown rice, buttered noodles or mashed potatoes.
10. Makes 6 servings.

veal steak, salt, paprika, sugar, ground nutmeg, salad oil, lemon juice, mustard, clove garlic, flour, shortening, condensed consomme, fresh mushrooms, onions, green pepper, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288684 (may not work)