Veal Scaloppine(Scaloppine Di Vitello)

• 1 lb. veal cutlets, cut very thin (scallopini style)
• 1/3 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. butter
• 1/4 lb. mushrooms, sliced thin
• 3 Tbsp. Marsala or any white wine
• 1/2 c. chicken broth
• lemon wedges

1. Pound veal between
2. 2
3. pieces
4. of
5. wax paper until very thin. Mix flour, salt
6. and pepper; coat veal.
7. Melt butter in frying pan and brown
8. veal lightly on both sides.
9. Remove veal and set aside. Add
10. mushrooms
11. and
12. saute
13. for a few minutes. Add wine and cook over high heat for 2 minutes, scraping pan. Add chicken broth and bring to a boil.
14. Return veal to pan and cook for 2 to 3 minutes. Place veal in platter and pour sauce over top.
15. Serve immediately. Makes 4 servings.
16. Garnish with lemon wedges and parsley sprigs, if desired.

veal cutlets, flour, salt, pepper, butter, mushrooms, marsala, chicken broth, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606978 (may not work)