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                Sunday Family
Veal Scaloppine

Veal Scaloppine

3/4 pound veal cutlets 
1/4 cup flour 
Salt and pepper to taste 
3 tablespoons butter, divided 
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 

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.

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