Veal Cutlet With Red Peppers

• 1-1/2 pounds veal cutlets (about 1/4 inch thick)
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground nutmeg
• 1/2 cup all-purpose flour
• 6 tablespoons butter, divided
• 2 medium onions, sliced
• 2 medium sweet red peppers, julienned
• 1/2 pound fresh mushrooms, sliced
• 1 can (14-1/2 ounces) chicken broth
• 2 teaspoons cornstarch
• 2 teaspoons water

1. Place veal in a 13-in. x 9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature.
2. Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside.
3. In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes.
4. Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.

veal cutlets, lemon juice, olive oil, garlic, sugar, salt, paprika, ground mustard, ground nutmeg, allpurpose, butter, onions, sweet red peppers, mushrooms, chicken broth, cornstarch, water

Taken from www.tasteofhome.com/recipes/veal-cutlet-with-red-peppers/ (may not work)