Veal Scallopini

• 2 lb. veal cutlets, cut up
• 1 c. flour
• 3/4 tsp. salt
• dash of pepper
• 2 cloves garlic, crushed
• 1 bunch green onions, chopped
• 1 beef bouillon cube
• 24 oz. fresh mushrooms, trimmed and sliced
• 1 1/2 c. sherry or white wine
• 2 tsp. Dijon mustard
• 3 Tbsp. olive oil
• 1/2 c. heavy cream
• 3 diced tomatoes
• 1 Tbsp. parsley flakes

1. Blend salt and pepper with flour.
2. Dip cutlets in flour and brown
3. in olive oil in a large skillet.
4. Remove meat; add onions, garlic,
5. mustard, wine, tomatoes and bouillon cube to skillet. Mix
6. well
7. and
8. heat.
9. Return
10. meat
11. to
12. skillet and simmer for 20 minutes.
13. Add mushrooms and parsley and continue to cook 10 to 15 minutes.
14. Remove meat to a warm platter.
15. Add cream
16. to
17. the skillet, mix well and heat until smooth.
18. Pour sauce over meat and serve.
19. Serves 6.

veal cutlets, flour, salt, pepper, garlic, green onions, fresh mushrooms, sherry, mustard, olive oil, heavy cream, tomatoes, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740530 (may not work)