Veal Scallopini - cooking recipe

Ingredients

2 lb. veal cutlets, cut up
1 c. flour
3/4 tsp. salt
dash of pepper
2 cloves garlic, crushed
1 bunch green onions, chopped
1 beef bouillon cube
24 oz. fresh mushrooms, trimmed and sliced
1 1/2 c. sherry or white wine
2 tsp. Dijon mustard
3 Tbsp. olive oil
1/2 c. heavy cream
3 diced tomatoes
1 Tbsp. parsley flakes

Preparation

Blend salt and pepper with flour.
Dip cutlets in flour and brown
in olive oil in a large skillet.
Remove meat; add onions, garlic,
mustard, wine, tomatoes and bouillon cube to skillet. Mix
well
and
heat.
Return
meat
to
skillet and simmer for 20 minutes.
Add mushrooms and parsley and continue to cook 10 to 15 minutes.
Remove meat to a warm platter.
Add cream
to
the skillet, mix well and heat until smooth.
Pour sauce over meat and serve.
Serves 6.