Veal With Red Peppers And Mushrooms
|Flour||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Veal scallops||1 1⁄4 Pound, pounded until very thin|
|Olive oil||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Fresh mushrooms||8 Ounce, quartered (1 Package)|
|Red bell pepper strips||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Homemade / Commercial Low Sodium Variety)|
|Fresh lemon juice||2 Tablespoon|
|White wine||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Place flour, salt and black pepper in a plastic bag.
Add veal pieces and shake to coat each evenly.
Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat.
Add veal and brown lightly on both sides.
Transfer to a plate and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium heat.
Add mushrooms, bell pepper strips and garlic.
Cover and cook 7 to 9 minutes.
In a bowl, combine broth, lemon juice and wine.
Pour into skillet and add veal.
Cook over medium heat about 10 minutes, or until sauce thickens slightly.
Stir in green onions and cook 1 minute more.
Garnish with chopped parsley before serving.