Lemon Veal Scaloppini with Mushrooms

• Meat

  • 1 lbs Veal, slices

• Produce

  • 2 cups Mushrooms
  • 2 tbsp Parsley

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on shelovesbiscotti.com

Description

Ingredients

• 1 to 11⁄4 pounds veal slices
• ¼ cup flour, all-purpose
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1-2 tablespoons olive oil
• 1-2 tablespoons butter
• ⅓ cup white wine
• 1 tablespoon lemon juice,freshly squeezed
• 2 cups mushrooms, quartered (about 6 ounces)
• 1 teaspoon olive oil
• 2 tablespoons parsley

Directions

• Pound veal slices to approximately ⅛ of an inch.
• Combine flour, salt and pepper in a large plate.
• Coat veal slices with the flour mixture on both sides and shake off excess.
• Over medium-high heat, heat 1 tablespoon of oil and 1 of butter.
• Cook veal (in batches) very quickly in hot pan for approximately 2 minutes per side or until golden brown. Transfer to warming dish and transfer to a warm oven.
• Once all the veal has been cooked, add the wine, scrape bottom of pan and simmer until slightly reduced and thickened.
• Add lemon juice and continue to reduce and thicken. Remove from pan and set aside. (This should take just a few minutes).
• In the same pan, drizzle about 1 teaspoon olive oil and sauté quartered mushrooms until golden.
• Add reserved wine/lemon sauce and parsley to mushrooms and heat through.
• Pour over veal.
• If desired, garnish with more parsley.