Veal Saute Zurichoise

• 1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips
• Salt and freshly ground pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 pound white mushrooms, thinly sliced
• 1/3 cup minced shallots
• 1/3 cup dry white wine
• 1 1/4 cups heavy cream
• 1 teaspoon fresh lemon juice

1. Season the veal with salt and pepper.
2. Put the flour in a small bag, add the veal and shake to coat.
3. Shake off any excess.
4. Heat the oil in a large skillet.
5. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes.
6. Transfer to a plate and repeat with the remaining meat.
7. Add the mushrooms and shallots to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
8. Add the wine and simmer briefly until almost evaporated.
9. Add the cream and simmer over moderate heat until slightly reduced and the mushrooms are tender, about 5 minutes.
10. Return the veal to the skillet and bring to a simmer.
11. Add the lemon juice, season with salt and pepper and serve.

veal scaloppine, salt, allpurpose, vegetable oil, white mushrooms, shallots, white wine, heavy cream, lemon juice

Taken from www.foodandwine.com/recipes/veal-saute-zurichoise (may not work)