Veal Scallopine

Veal scallopine is a wonderful dish that can be made ahead of time, to a certain point, and then finished just before serving.

• 1 lb veal cutlets
• 1 c flour
• salt and pepper to taste
• 6 T olive oil
• ½ c onion, minced
• ½ c mushrooms, sliced 
• 2 T garlic, minced 
• ½ c white wine,
• 2 T lemon juice
• 2 T parsley, chopped
• 2 t butter

Pound veal cutlet to ¼ inch to tenderize them.  Set aside.

In a shallow bowl, mix flour, salt and pepper.  Dredge cutlets in seasoned flour.  Set aside.

Place olive oil in a medium skillet and heat over medium heat.   Cook a few cutlets at a time until golden on both sides and continue until all cutlets are cooked.   Keep any remaining oil in the skillet and set aside until you are ready to continue.

This is the point where you could stop and continue the next steps right before ready to serve.

Place the onions, mushrooms and garlic in the skillet with the remaining oil and cook over medium heat.  After five minutes, add the wine, lemon juice and parsley and butter.   Cook for five more minutes.   Add additional salt and pepper if you wish.  Place a cutlet on each plate, pour some sauce over cutlet and serve.