Veal Scallopini

• 1 1/2 lb. veal steak (cut 1/2-inch thick)
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 c. salad oil
• 1/4 c. flour
• 1 clove garlic
• 1 medium onion
• 1 green pepper, cut in strips
• 1 (10 oz.) can chicken bouillon
• 1 can (small) mushrooms
• 6 pimento olives, chopped
• 1/2 tsp. sugar
• 1/2 c. lemon juice
• 1/4 c. shortening
• 1 tsp. mustard (prepared)
• 1 tsp. paprika

1. Cut veal into serving pieces.
2. Make sauce by combining salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar. Beat or shake in bottle to combine thoroughly.
3. Lay veal flat in baking pan.
4. Pour sauce over meat. Turn pieces to coat with sauce. Let stand 15 minutes. Remove garlic.
5. Lift meat from sauce and dip in flour. Brown well in heated shortening in skillet. Add onion and green pepper. Combine chicken bouillon with remaining sauce and pour over meat.
6. Cover and cook until tender, about 40 minutes. Add browned mushrooms and olives to meat and cook about 5 more minutes.

veal steak, salt, nutmeg, salad oil, flour, clove garlic, onion, green pepper, chicken bouillon, mushrooms, pimento olives, sugar, lemon juice, shortening, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162174 (may not work)