Sautéed veal scallops served with mushrooms and a simple pan sauce of vermouth, lemon juice and chicken broth with parsley.
1 pound veal cutlets
1/4 cup all-purpose flour
Salt and ground black 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 tablespoon chopped flat-leaf parsley
- Pound veal to 1/4-inch thickness. Dredge meat in flour seasoned with salt and pepper.
- 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.
- Add 1 tablespoon butter; sauté mushrooms for 2 minutes. Spoon over veal.
- 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.