Veal Scallops with Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper
1/8 teaspoon ground red pepper 3 tablespoons butter or margarine 2 tablespoons vegetable oil
1 clove garlic, halved 1 pound (1/4-inch-thick) veal scallops 1-1/4 cups sliced fresh mushrooms
1/2 cup canned diluted chicken broth 1/4 cup dry white vermouth 1 tablespoon finely chopped fresh parsley (optional)



1 Combine flour, salt, pepper, and red pepper in a shallow dish. Place butter, oil, and garlic in a large skillet over medium-high heat: cook until butter melts.
2 Dredge veal in flour mixture, and saute in butter mixture in skillet 2 to 3 minutes on each side. Remove from heat. Place meat in a 12x8x2-inch baking dish, and set aside.
3 Remove and discard garlic from skillet, reserving drippings in skillet; saute mushrooms in pan drippings over medium heat until tender. Arrange mushrooms over veal.
4 Combine chicken broth, vermouth, and lemon juice. Stir into pan drippings in skillet, and bring to a boil. Pour broth mixture over veal. Bake at 325 F for 30 minutes. Garnish with fresh parsley, if desired.

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