Veal Scaloppine With Mushrooms Bordelaise

• 12 slices veal scaloppine, about 1 1/4 pounds
• 3/4 pound mushrooms
• 2 tablespoons olive oil
• 1/4 cup peanut, vegetable or corn oil
• 1/4 cup flour
• Freshly ground pepper to taste
• 2 tablespoons butter
• 13 cup finely chopped shallots
• 13 cup dry white wine
• 1/4 cup finely chopped parsley

1. Pound the scaloppine on a flat surface with a flat mallet.
2. Do not break the tissues.
3. Set aside.
4. Slice the mushrooms thinly.
5. There should be about five cups.
6. Set aside.
7. Heat the olive oil in a large skillet.
8. When it is hot and almost smoking, add the mushrooms.
9. Cook over moderately high heat until the mushrooms give up their liquid.
10. Cook until the liquid evaporates and the mushrooms are browned.
11. Set aside.
12. Heat the peanut oil in a heavy skillet.
13. Dredge the scaloppine in flour seasoned with pepper.
14. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side.
15. As they are cooked transfer them to a warm platter.
16. Pour off the oil from the skillet in which the scaloppine cooked.
17. Add the butter and when it is hot, add the mushrooms.
18. Cook briefly, shaking the skillet and turning the mushrooms.
19. Add the shallots and cook briefly, stirring.
20. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet.
21. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

veal scaloppine, mushrooms, olive oil, peanut, flour, freshly ground pepper, butter, shallots, white wine, parsley

Taken from cooking.nytimes.com/recipes/30 (may not work)