White Veal Scaloppine
|Boneless veal cutlets||1 Pound, cut 1/3 inch thick and pounded 1/8 to 1/4 inch thick|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs), chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Garlic||2 Clove (10 gm), minced or pressed|
|Dry white wine/Regular-strength chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|All purpose flour||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Dust cutlets with the 1/4 cup flour, shaking off excess.
Heat oil and 1 tablespoon of the butter in a wide frying pan over medium-high heat.
When fat is hot, add veal in a single layer, without crowding, and cook until browned on both sides (about 1 to 2 minutes on each side).
Remove from pan and set aside.
Melt remaining 1 tablespoon butter in pan.
Add onion, mushrooms, and garlic; cook, stirring, until onions are soft.
Stir in wine, broth, lemon juice, and thyme.
Return meat to pan and bring to a boil; cover, reduce heat, and simmer for 15 minutes.
Lift out veal; arrange on a platter and keep warm.
Stir the 1 teaspoon flour into sour cream; add to pan, blending well.
Cook, stirring, until sauce boils and thickens slightly.
Spoon over veal.