Boneless Veal Scallopini
|Boneless veal leg round steak||3⁄4 Pound, cut 1/4 inch thick|
|Nonstick spray coating||1 Tablespoon|
|Dry sherry||3 Tablespoon|
|Instant chicken bouillon granules||3⁄4 Teaspoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Snipped parsley||1 Tablespoon|
Trim separable fat from veal steak.
Cut veal into 4 pieces; pound to 1/8-inch thickness.
Spray a cold 12-inch skillet with nonstick coating.
Preheat skillet over medium heat.
Cook veal in hot skillet for 2 to 3 minutes or till no longer pink, turning once.
Remove from skillet; cover with foil to keep warm.
For sauce, in the same skillet stir together dry sherry, water, instant chicken bouillon granules, and pepper.
Stir in mushrooms.
Bring to boiling, stirring to scrape up browned bits from bottom.
Boil, uncovered, about 3 minutes or till most of the liquid has evaporated.
Pour over veal.
Sprinkle with snipped parsley.