Veal Scallops In Vermouth

• 2 lbs veal cutlets
• salt and pepper
• 1/4 cup flour
• 2 tablespoons butter
• 2 tablespoons salad oil
• 1 medium onion, finely chopped
• 1/2 cup vermouth
• 1/8 teaspoon ground mace
• 1 (6 ounce) can tomato paste

1. Flatten meat with a wooden mallet or meat cleaver until it is very thin.
2. Cut into serving pieces.
3. Sprinkle with salt and pepper and dredge with flour.
4. Heat butter and salad oil in a skillet.
5. Add chopped onion.
6. Add veal scallops and brown lightly on both sides.
7. Add sweet vermouth.
8. Cover skillet and simmer about 5 minutes.
9. Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
10. Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

veal cutlets, salt, flour, butter, salad oil, onion, ground mace, tomato paste

Taken from www.food.com/recipe/veal-scallops-in-vermouth-156795 (may not work)