Sauteed veal scallops served with mushrooms and a simple pan sauce of vermouth, lemon juice and chicken broth with parsley.

Veal Scaloppine

3/4 pound veal cutlets

1/4 cup all-purpose flour

Salt and pepper to taste

3 tablespoons butter - divided use

1 tablespoon oil

1 clove garlic, peeled and cut in half

1/4 pound fresh sliced mushrooms

1 tablespoon fresh lemon juice

1/4 cup dry vermouth or dry white wine

1/3 cup chicken broth

1 teaspoon chopped parsley

1. Pound veal to 1/4-inch thickness. Dredge meat in flour seasoned with salt and pepper.
2. In large pan, heat 2 tablespoons butter and the oil until hot, but not brown. Add garlic; brown veal for 2 or 3 minutes on each side. Place on serving platter, keep warm.
3. Add 1 tablespoon butter; saute mushrooms for 2 minutes. Spoon over veal.
4. In skillet, stir in lemon juice, wine and broth; stir for 1 minute over low heat, scraping up brown bits. Discard garlic and pour sauce over veal and mushrooms; sprinkle with parsley.

Makes 4 servings.