Original Veal Scaloppine
|Veal steak||1 Pound, cut 0.25 inch thick|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Prepared mustard||2⁄3 Teaspoon|
|Onion||1 Small, sliced|
|Green pepper||1 , cut into thin strips|
|Chicken bouillon||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1⁄4 Cup (4 tbs) (Use Fresh Rooms)|
Cut veal into serving pieces.
Combine salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar in a shallow bowl.
Stir to combine.
Dip each piece of veal into sauce and then coat well with flour.
Reserve any remaining sauce.
Brown veal in a small amount of oil in a 10 inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit.
Drain excess fat.
Add onion and green pepper to veal.
Combine chicken bouillon with remaining sauce and pour over veal, pepper and onions.
Heat, covered, on roast for 12 minutes.
Add mushrooms to veal mixture.
Spoon sauce over veal.
Heat, covered, on roast for an additional 6 minutes.