Veal Scaloppini

Source: Joyce'S Fine Cooking

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlet, flattened to 1-inch thickness
2 tablespoons olive oil
1 small onion, sliced
1/2 small green peppers, sliced
2 garlic cloves, finely minced
1/4 pound fresh sliced mushrooms
1 cup beef broth
1 tbsp lemon juice
1/4 cup heavy cream
3/4 cup dry white wine, divided
Hot cooked spaghetti

In large skillet cook the onion, green pepper, garlic and tarragon in 1 tablespoon of the oil, stirring over medium low heat, until onion is softened. Add the mushrooms, salt and pepper to taste. Cook the mixture over medium heat, stirring, until the mushrooms are tender and all liquid is evaporated. Add 1/4 cup of wine and simmer until wine is evaporated; transfer mixture to a bowl. Set aside.

Dredge the veal in the seasoned flour, shaking off excess. In the same skillet, heat the remaining 1 1/2 tablespoons oil over medium-high heat until it is hot; sauté veal for 1 minute on each side, or until it is golden. Transfer veal to a platter and keep warm.

Add remaining 1/2 cup wine and lemon juice to same skillet and deglaze skillet over medium-high heat, stirring and scraping up the brown bits. Add the chicken broth, bring to a boil and reduce by half; stir in cream, mushroom mixture, salt and pepper to taste. Simmer sauce until slightly thickened. Remove from heat and stir in the parsley.

Ladle sauce over veal scallops and serve.

Serves 2.