White Veal Scaloppine - cooking recipe

Ingredients

1 lb. boneless veal cutlets, cut 1/3-inch thick and pounded to 1/8 to 1/4-inch thick
1/4 c. all-purpose flour
2 Tbsp. salad oil
2 Tbsp. butter or margarine
1 c. chopped onion
1/4 lb. mushrooms, sliced
1 or 2 cloves garlic, minced or pressed
1/2 c. each: dry white wine and regular strength chicken broth
2 tsp. lemon juice
1/4 tsp. thyme leaves
1 tsp. all-purpose flour
1/2 c. sour cream

Preparation

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.